Kecias Broccoli Salad 49 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.

KECIA'S BROCCOLI SALAD

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside to cool. In a large bowl toss the broccoli florets, bacon, green onions, raisins and peanuts together.
• In a small bowl whisk the vinegar, sugar and mayonnaise together. Pour half of the dressing over the broccoli mixture and refrigerate. Let marinate overnight. Just before serving top with remaining dressing.

SWEET AND CRUNCHY BROCCOLI SALAD

Steps:

• Bring a large pot of salted water to a boil. Set up a bowl of ice water alongside. Add the broccoli to the pot and blanch for 1 to 2 minutes, just until bright green and crisp. With a slotted spoon, remove the broccoli to the ice water to shock. Drain well.
• Place the pancetta in a medium skillet over medium heat. Cook, stirring often, until crispy and browned, about 10 minutes. Drain on paper towels, reserving 1 tablespoon of the fat.
• Meanwhile, in a large bowl, use a rubber spatula to mix together the mascarpone, mayonnaise, cider vinegar and salt. Add the broccoli, pancetta, reserved fat, cranberries, walnuts and gorgonzola. Toss well to coat and combine.

COLD BROCCOLI SALAD

Steps:

• Combine all ingredients except dressing in large bowl.
• Add dressing; mix lightly.
• Refrigerate 30 min. Mix lightly just before serving.

BROCCOLI SALAD

Steps:

• Combine the first 5 ingredients in a large bowl.
• Combine mayonnaise and remaining ingredients, stirring with a whisk.
• Pour dressing over broccoli mixture, and toss well.
• Chill for 1 hour.

BROCCOLI SALAD

Steps:

• In a large bowl that can be covered, put first 4 ingredients; set aside.
• To make dressing mix last 3 ingredients with a whisk in a medium bowl, then toss over broccoli mix.
• Cover and chill until ready to serve.

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.

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.

MARVELOUS BROCCOLI SALAD!

Steps:

• Combine all ingredients for salad.
• Combine dressing ingredients.
• Add to salad just before serving and toss.

BROCCOLI SALAD

Steps:

• Break broccoli into flowerettes.
• Combine the rest and pour over the broccoli.
• Better if marinated 24 hours.

KECIA'S BROCCOLI SALAD

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside to cool. In a large bowl toss the broccoli florets, bacon, green onions, raisins and peanuts together.
• In a small bowl whisk the vinegar, sugar and mayonnaise together. Pour half of the dressing over the broccoli mixture and refrigerate. Let marinate overnight. Just before serving top with remaining dressing.

KECIA'S BROCCOLI SALAD

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside to cool. In a large bowl toss the broccoli florets, bacon, green onions, raisins and peanuts together.
• In a small bowl whisk the vinegar, sugar and mayonnaise together. Pour half of the dressing over the broccoli mixture and refrigerate. Let marinate overnight. Just before serving top with remaining dressing.

KECIA'S BROCCOLI SALAD [49]

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside to cool. In a large bowl toss the broccoli florets, bacon, green onions, raisins and peanuts together. In a small bowl whisk the vinegar, sugar and mayonnaise together. Pour half of the dressing over the broccoli mixture and refrigerate. Let marinate overnight. Just before serving top with remaining dressing.

KECIA'S BROCCOLI SALAD

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside to cool. In a large bowl toss the broccoli florets, bacon, green onions, raisins and peanuts together.
• In a small bowl whisk the vinegar, sugar and mayonnaise together. Pour half of the dressing over the broccoli mixture and refrigerate. Let marinate overnight. Just before serving top with remaining dressing.