Dougs Famous Broccoli Salad Food

DOUG'S FAMOUS BROCCOLI SALAD

Steps:

• Wash and cut broccoli into small pieces. If heavy stems are used, peel stem and cut inner part into small pieces.
• Combine mayonnaise, vinegar, and sugar, and mix well, then add to broccoli.
• Mix in bacon.
• Add peanuts last.

BROCCOLI SALAD

Steps:

• Cut off the broccoli heads, and separate into small florets.
• Steam in a microwave for four minutes.
• Bite a piece.
• It should be crispy-tender and bright green.
• Nuke for 1 minute at a time for 1 or 2 minutes more if required.
• Dump immediately into icy cold water to stop the cooking process.
• Remove into a colander and set aside to drain.
• Put cooking oil in a skillet.
• Chop bacon into tiny cubes and sauté on medium heat until crispy.
• Drain and spread onto a paper towel to blot more grease (You may fry bacon whole if you wish, drain, cool and then crumble fine).
• Make up the dressing.
• Add the chopped onion, crumbled bacon and raisins to the dressing and mix well.
• If you have a salad strainer, spin broccoli to remove more water.
• Place broccoli in a bowl, pour dressing over it and mix lightly.
• Refrigerate for 3 hours or more to chill and develop the flavors.
• This salad will keep well in the refrigerator for three days.

CRISPY BROCCOLI SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix the ground almonds and garam masala together with some seasoning. Stir the broccoli pieces with the egg to coat, then in the almond mix. Tip onto a lined baking tray and put into the oven to roast for 15 mins.
• Mix the onion with half the lemon juice and a splash of water, then set aside to lightly pickle. Mix the remaining lemon juice with the yogurt, season and set aside.
• In a large mixing bowl, mix the cooked mixed grains with the rocket and most of the red onion. Drizzle in half the dressing, toss, then tip onto a serving plate and top with the crispy broccoli. Drizzle with the remaining dressing, mint leaves and a final scattering of red onion slices.

CHINESE-STYLE BROCCOLI SALAD

Steps:

• Separate broccoli into bite-sized florets. Peel tough skin off stem and qarther it into 2 inch pieces cut slantwise.
• Bring 2 1/2 quarts water, 2 tablespoons oil and 1 tablespoon salt to boil. Add broccoli and boil quickly for 1 minute; plunge into cold water to set color; drain and place on platter or in a bowl.
• In a small bowl combine soy sauce, vinegar, sesame oil, 1/4 teaspoon salt and sugar. Pour mixture over broccoli, toss. This salad can be served hot or cold, your choice!

JACKIE'S FAMOUS BROCCOLI SALAD

Steps:

• Wash broccoli and cut into bite-size pieces.
• Thinly slice red onion.
• Fry bacon until crisp and break into pieces.
• Shred cheddar cheese.
• In medium size bowl mix all ingredients until well blended.
• Add sugar to your taste preference.
• Cover and refrigerate for 3 hours or overnight.

BROCCOLI SALAD

Steps:

• To make the pickle, heat the vinegar, sugar and salt in a small pan. Boil for 1 min until the sugar dissolves, then add the red onion and simmer for 1 min. Take off the heat, cover, and leave to cool completely.
• Mix the broccoli, carrots, cranberries and cashews in a large bowl. Add the cooled pickled onion, reserving the pickling liquid.
• Whisk together the pickling liquid, oil, maple syrup and lemon zest and juice, along with 2 tbsp cold water. Pour over the vegetables and mix until well coated.

BROCCOLI SALAD

Steps:

• Place first 5 ingredients in a large bowl, mix the dressing in a small bowl, then add to the ingredients in the large bowl.