Broccoli Turkey Salad Food

BROCCOLI TURKEY BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• In a 9x13 inch baking dish combine turkey, broccoli, cheese and cooked rice.
• In a small bowl combine crushed crackers and melted butter. Spread over rice mixture.
• Bake in preheated oven for 20 to 30 minutes, or until crackers are crispy.

BROCCOLI SALAD III

Steps:

• Place turkey bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Prepare dressing by whisking together the sugar, salad dressing or mayonnaise and vinegar. Pour over broccoli, grapes, onion, turkey bacon and sunflower seeds. Toss until well coated, refrigerate until chilled and serve.

BROCCOLI TURKEY SALAD

Steps:

• Drain the pineapple, reserving 2 tablespoons juice; set aside (discard remaining juice or save for another use). , In a large bowl, combine the greens, spinach, broccoli, green pepper, onion, turkey and pineapple. In a small bowl, combine oil, vinegar, poppy seeds, sugar, mustard and reserved pineapple juice. Pour over salad and toss to coat.

BROCCOLI SALAD

Steps:

• Cut the bacon into small pieces and cook over medium heat just until crisp; drain on paper towels.
• Bring a large saucepan of salted water to a boil. Add the broccoli and blanch until bright green and slightly softened, about 3 minutes. Drain well, run under cold water to stop the cooking, and drain again.
• In a mixing bowl, combine the mayonnaise, vinegar, onion, sugar and raisins. Add the broccoli and toss the coat with the dressing. Refrigerate for 1 hour.
• Just before servings, fold in the sunflower kernels and the bacon pieces. Serve immediately.

BROCCOLI CAULIFLOWER SALAD RECIPE

Steps:

• To make the dressing, place all ingredients in a bowl and whisk together until fully combined.
• Preheat the oven to 400 F degrees. To cook the bacon, place each slice on a sheet pan. Bake for 12 minutes. Flip the bacon and cook for another 5 minutes or until it is crispy. Allow them to cool and cut into small pieces.
• To assemble the salad, place broccoli, cauliflower, red onion, sunflower seeds, raisins, and bacon in a large bowl. Drizzle with the dressing, cover it with plastic wrap, and let it rest in the fridge for 30 minutes or upto 4 hours.
• Sprinkle with the cheese and serve.

GROUND TURKEY AND BROCCOLI PASTA

Steps:

• Preheat large Dutch oven or pot on medium heat and swirl oil to coat. Add onion and saute for 3 minutes, stirring occasionally.
• Add ground turkey and cook for 5 minutes, breaking into pieces and stirring with spatula.
• Add pasta, stock, salt and pepper; stir and level with spatula. Then cover and cook on low heat for 10-12 minutes, checking after 10 minutes. Brown rice pasta and any gluten free pasta cooks faster than wheat.
• When pasta is al dente (not too soft, so it doesn't become a mush), turn off heat and add broccoli, tomato, garlic and red pepper flakes. Stir, cover and let stand for 5 minutes.
• Add parsley and Parmesan cheese and gently stir. Serve hot.

THE BEST AMISH BROCCOLI SALAD RECIPE EVER

Steps:

• To make the dressing for they salad, mix sugar, vinegar, mayonnaise, salt and pepper in a small bowl. Set aside.
• In a mixing bowl, add in the broccoli. Add in the onions, raisins, sunflower seeds and the bacon.
• Pour the dressing over the salad and mix.
• While the salad is ready immediately, it always tastes better when it is made ahead and sit in the refrigerator for 4 hours or overnight.

BROCCOLI TURKEY SALAD

Steps:

• 1. Drain the pineapple and save 1/4 cup for dressing. I large bowl toss together the vegetables and cooked turkey.
• 2. In medium bowl whisk together the dressing ingredients, refrigerate....shake well and pour over salad fixings just when ready to serve......serve with garlic bread...