Mushroom Broccoli Salad Food

MUSHROOM BROCCOLI SALAD

Steps:

• Place bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on a paper towel-lined plate; crumble bacon.
• Combine broccoli, red onion, raisins, mushrooms, sunflower seeds, and crumbled bacon in a large bowl.
• Mix mayonnaise, sugar, vinegar, salt, and black pepper in a bowl until well blended.
• Pour mayonnaise mixture over vegetables; toss to coat.

BROCCOLI MUSHROOM SALAD

Steps:

• Steam vegetables for 3 to 4 minutes.
• Drain and rinse under cold water to stop cooking.
• Drain well.
• Place in a large bowl along with mushrooms and green onions.
• Whisk together dressing ingredients.
• Pour over vegetables.
• Toss well.
• Chill for 6 to 8 hours, stirring occasionally.

BROCCOLI AND MUSHROOM SALAD

Steps:

• Combine oil, sugar, vinegar, salt, paprika, celery seed, and onion powder in a jar. Seal the jar, shake, and refrigerate for 30 minutes.
• Combine broccoli, mushrooms, and green onion in a large bowl. Remove dressing from the refrigerator and shake. Pour over veggies, toss to coat, and refrigerate for at least 1 hour before serving.

MUSHROOM SALAD IN GARLIC AND PARSLEY VINAIGRETTE

Steps:

• Place the mushrooms in a medium glass bowl. Add the vinaigrette and toss gently. Allow to sit at least 10 minutes, until the mushrooms are wilted and impregnated with sauce. Check for seasoning and add additional salt and pepper, if necessary.;
• Place shallot, garlic, parsley, mustard, vinegar, salt and pepper in the bottom of a small mixing bowl. Stir to combine, then whisk in olive oil in a slow, steady stream. Alternately, place all ingredients in a clean 8-ounce jar. Cover and shake vigorously.

BROCCOLI, BACON AND MUSHROOM SALAD

Steps:

• Mix dressing ingredients.
• Let sit overnight.
• Toss with bacon, broccoli and mushrooms.

MUSHROOM & BROCCOLI SOUP

Steps:

• Cut broccoli florets into bite-sized pieces. Peel and chop stalks., In a large saucepan, heat oil over medium-high heat; saute mushrooms until tender, 4-6 minutes. Stir in soy sauce; remove from pan., In same pan, combine broccoli stalks, carrots, celery, onion, garlic, broth and water; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are softened, 25-30 minutes., Puree soup using an immersion blender. Or cool slightly and puree soup in a blender; return to pan. Stir in florets and mushrooms; bring to a boil. Reduce heat to medium; cook until broccoli is tender, 8-10 minutes, stirring occasionally. Stir in lemon juice.

BROCCOLI MUSHROOM SALAD

Steps:

• In a large saucepan, bring 3 cups water to a boil. Add broccoli; cover and cook for 2-3 minutes or until crisp-tender. Drain and immediately place broccoli in ice water. Drain and pat dry., Transfer broccoli to a large bowl; toss with remaining ingredients.