Creamy Broccoli Bacon Salad Food

BROCCOLI-BACON SALAD

Steps:

• Mix mayonnaise, sugar and vinegar in large bowl. Stir in broccoli and onion; toss until coated. Cover and refrigerate 2 hours to blend flavors.
• Sprinkle with nuts and bacon before serving.

CREAMY BROCCOLI SALAD

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 when cooled.
• Mix bacon, broccoli, onion, and mozzarella cheese in a bowl.
• Whisk mayonnaise, sugar, and vinegar in a small bowl until sugar dissolves and dressing is smooth; pour over broccoli mixture. Toss to coat.

CREAMY BACON AND BROCCOLI SALAD

Steps:

• Mix first 2 ingredients in large bowl.
• Add remaining ingredients; toss to coat.
• Refrigerate 1 hour.

CREAMY BROCCOLI-BACON SALAD

Steps:

• Mix first 4 ingredients until blended.
• Combine remaining ingredients in large bowl. Add cream cheese mixture; toss to evenly coat.
• Refrigerate 1 hour.

EASY CREAMY BROCCOLI SALAD WITH BACON

Steps:

• Cook the bacon until crisp (see note below). Chop into small pieces.
• Add onion to a small bowl and cover with warm water. Leave for 10 minutes, then drain. This tones the raw onion flavor a little.
• Meanwhile, separate the broccoli crowns from their thick stem. Remove the woodiest part of the stem - usually 1/2-inch from the bottom - and discard (or save for stock). Chop the remaining portion of the stem into bite-size chunks. (If the stem is hardy, use a vegetable peeler to remove the outer layer and then chop-see our video to watch us do this.). Next, snap the florets from the broccoli crown and pull them apart so that they are bite-size. Rinse broccoli, and then pat or spin dry.
• Drain the red onion and toss with the broccoli, bacon, and cranberries in a large bowl.
• In a separate bowl, stir the mayonnaise, cider vinegar, mustard, 1/4 teaspoon of fine sea salt, and a few grinds of pepper together. Taste for seasoning, then adjust.
• Pour two-thirds of the dressing over the broccoli and onion and mix well. If the salad seems dry, add a little more of the dressing. Let stand at least 15 minutes before serving or keep refrigerated (it should last two to three days, but we have never been able to keep our hands off it for that long).

LIGHTENED-UP CREAMY BROCCOLI SALAD

Steps:

• Combine the ice cubes, onions and 1 cup water in a small bowl. Let the onions soak for 10 minutes while preparing the rest of the salad, then drain and pat dry.
• Cook the bacon in a small nonstick skillet over medium-low heat until crispy, about 8 minutes. Transfer to a paper-towel-lined plate to drain, reserving 1 teaspoon drippings for the dressing. Finely chop the bacon strips and reserve.
• Whisk the buttermilk, sour cream, lemon zest and juice, reserved bacon drippings, 3/4 teaspoon salt and pepper to taste in a large bowl. Add the broccoli, onions and golden raisins to the dressing. Toss well, cover and chill for at least 1 hour and up to 4 hours.
• Before serving, toss well and season with additional salt and pepper. Transfer to a serving dish and top with the chopped bacon and sunflower seeds.

AMISH BROCCOLI SALAD

Steps:

• Combine chopped broccoli and cauliflower in large bowl.
• In a separate bowl combine the mayonnaise, sour cream, sugar and salt to make a dressing.
• Add the dressing to the broccoli/cauliflower mix, stirring to evenly coat the veggies.
• Stir in the bacon and cheese, reserving a small amount to sprinkle on top of salad just before serving.
• Refridgerate until serving.

CREAMY BROCCOLI SALAD

Steps:

• Combine first 7 ingredients in blender or with mixer.
• Chill several hours.
• Mix broccoli, raisins, green onion with chilled dressing.
• Add crumbled bacon just before serving.

CREAMY BROCCOLI-CAULIFLOWER SALAD WITH BACON

Steps:

• Mix first 4 ingredients in large bowl until blended.
• Add remaining ingredients; mix lightly.
• Refrigerate 1 hour.