Broccoli Sunflower Salad Food

BACON BROCCOLI SALAD WITH RAISINS AND SUNFLOWER SEEDS

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble.
• Toss bacon, broccoli, raisins, sunflower seeds, and onion together in a large bowl.
• Whisk mayonnaise, sugar, sweetener, and vinegar in another bowl until smooth. Pour over broccoli mixture and toss to coat. Refrigerate until ready to serve.

FAVORITE BROCCOLI SALAD

Steps:

• Toast the sunflower seeds: Pour the sunflower seeds into a medium skillet over medium heat. Cook, stirring frequently (careful, they'll burn!), until the seeds are turning golden on the sides, about 5 minutes. Pour the toasted seeds into a large serving bowl.
• Add the chopped broccoli, onion, cheese and cranberries to the serving bowl. Set aside.
• In a 1-cup liquid measuring cup or small bowl, combine all of the dressing ingredients (olive oil, vinegar, mustard, honey, garlic and salt). Whisk until the mixture is well blended.
• Pour the dressing over the salad and stir until all of the broccoli is lightly coated in dressing. I highly recommend letting the salad marinate for at least 20 minutes, or even overnight in the refrigerator.
• Divide the salad into individual bowls and serve. Leftovers will keep well for 3 to 4 days in the fridge, covered.

BROCCOLI SALAD - NO CHEESE, ONIONS OR SUNFLOWER SEEDS

Steps:

• Combine broccoli, raisins, cashews and bacon.
• In separate bowl combine mayonnaise, cider vinegar and sugar for dressing.
• Pour dressing over all.

SUNFLOWER BROCCOLI SALAD

Steps:

• In a large saucepan, bring 8 cups water to a boil.
• Add broccoli' cover and cook for 3 minutes.
• Drain and immediately place broccoli in ice water.
• Drain and pat dry.
• In a small bowl, whisk the vinegar, soy sauce, oil and sugar.
• Pour over broccoli; toss to coat evenly.
• Cover and refrigerate for a least 1 hour, stirring several times.
• Just before serving, stir in sunflower kernels.
• 6 servings (3/4 cup each).
• 121 calories, 10 g fat, 0 mg.
• cholesterol, 322 mg sodium, 6 g carbohydrate, 3 g fiber, 4 g protein.
• Diabetic Exchanges: 2 fat, 1 vegetable.

BARB'S BROCCOLI-CAULIFLOWER SALAD

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Combine the bacon, cauliflower, broccoli, onion and sunflower seeds or pecans.
• Whisk together the salad dressing, vinegar and sugar. Pour over salad and toss to coat. Refrigerate and allow to chill before serving.

BROCCOLI, GRAPES, SUNFLOWER SEEDS COLD SALAD

Steps:

• Chop broccoli, red onion, and grapes.
• Transfer to large bowl.
• Add Bacos and sunflower seeds.
• Prepare sauce and add to bowl.
• Stir and serve or refrigerate.

BROCCOLI SALAD WITH RED GRAPES, BACON, AND SUNFLOWER SEEDS

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble 7 slices of bacon; mix with sunflower seeds in a resealable bag.
• Combine broccoli, onion, and grapes in a bowl.
• Crumble the remaining bacon slice. Whisk mayonnaise, vinegar, sugar, and black pepper together in a bowl; fold in the 1 slice crumbled bacon. Pour dressing over broccoli mixture; toss to coat evenly. Cover bowl with plastic wrap and refrigerate for flavors to blend, about 2 hours.
• Sprinkle bacon-sunflower seed mixture over salad before serving; mix well.