Jean And Jeffs Broccoli Salad Food

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.

JEAN AND JEFF'S BROCCOLI SALAD

Steps:

• Remove and discard woody outer layer of broccoli stem, keeping tender inner part of stem and flowers.
• Chop broccoli into small bite-size peices, place in bowl.
• Add chopped onion and raisins to bowl, mix in.
• Fry bacon to crisp state, cool and crumble.
• Place bacon on top of broccoli mixture, do not mix in, cover and refrigerate.
• Blend mayo, sugar, and red wine vinegar.
• Refrigerate dressing.
• Blend dressing with broccoli mixture just before serving.

BROCCOLI SALAD

Steps:

• Cook bacon (I make it easy and buy the already cooked bacon in the refrigerator section) and crumble into pieces.
• Chop up top of broccoli into bite size pieces.
• Mix broccoli, onions, bacon and mozzarella in large bowl.
• In separate bowl combine vinegar, sugar and mayo.
• Pour over broccoli mixture and toss to coat.
• Best if made a day ahead.