Fruited Broccoli Salad Food

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.

FRUITED BROCCOLI SALAD

Steps:

• Combine broccoli, raisins, and onions in a large bowl.
• In a separate bowl, combine remainder of ingredients. Stir well.
• Pour over salad and toss to coat. Cover and chill thoroughly.

CRUNCHY FLORET SALAD

Steps:

• In a large bowl, combine the broccoli, cauliflower and bacon. In a small bowl, whisk the mayonnaise, sugar, vinegar and salt. Pour over salad and mix well. Cover and refrigerate until serving. Stir in the cheese.

FRUITY BROCCOLI SLAW

Steps:

• Combine all ingredients and chill until ready to serve.
• ***Diced apple chunks can be added for an extra crunch. I'd use a tart apple, like a Granny Smith.

FRUIT AND BROCCOLI BUFFET SALAD

Steps:

• Beat grapeseed oil, sugar, cider vinegar, lime juice, lime zest, garlic, salt, poppy seeds, paprika, and mustard together in a bowl with a whisk until smooth and creamy.
• Heat a small skillet over medium heat. Toast pecans in hot skillet, stirring frequently, until fragrant, 4 to 5 minutes.; spread onto a cutting board to cool completely before chopping.
• Toss orange sections, broccoli, apple, and grapes together in a bowl. Drizzle dressing over salad and toss gently to coat. Cover bowl with plastic wrap and refrigerate until chilled, 2 to 6 hours.
• Sprinkle chopped pecans over salad.