My Cousin Maxis Broccoli Salad Food

MY COUSIN MAXI'S BROCCOLI SALAD

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble once cool enough to handle.
• Combine bacon, broccoli, raisins, green onions, and sunflower seeds in a large bowl.
• Stir mayonnaise, sugar, and apple cider vinegar together. Pour over broccoli mixture and toss until well combined.

BROCCOLI SALAD

Steps:

• In a large bowl, whisk to combine the buttermilk, yogurt, vinegar, brown sugar, mustard, nutmeg and dill. Season with salt and pepper. Stir in the broccoli, peanuts, cherries and scallions.
• Taste and adjust the seasoning, adding salt and pepper as needed. Serve immediately or refrigerate for up to 1 day.

MARTIN'S BROCCOLI SALAD

Steps:

• For the dressing: Whisk together the mayo, sugar and vinegar in a large bowl.
• For the salad mix: Toss the broccoli, cheese, pecans, cranberries, green onions and bacon in a large bowl. Fold in the dressing until mixed thoroughly. Enjoy.

BROCCOLI SALAD

Steps:

• Cut the broccoli into florets. Blanch in boiling salted water until barely tender, about 20 seconds. Shock them in a bowl of ice. Drain and reserve.
• Combine all other ingredients, mixing well. Fold in the broccoli. Season to taste with salt and pepper.

MY BROCCOLI SALAD

Steps:

• Chop broccoli up. Bite sized pieces are the nicest.
• Throw in a large bowl.
• Cut the apples into quarters. Core them. Leave the skin on though, it adds a nice colour and texture to the salad. Cut each quarter into three wedges. Then slice them into bite sized pieces.
• Throw them into same bowl.
• Toss youth mix and cranberries on top.
• Cut orange segments in half (if using).
• Toss in the bowl.
• Scoop vanilla yogurt on top. I use two of those little yogurt cups for the vanilla yogurt.
• Mix well. I find that two large wooden spoons works well. IT won't look like there is enough yogurt at first -- but keep stirring.
• This can be served right away -- but the flavours are best when it has sat in the fridge for at least an hour.

ITALIAN BROCCOLI SALAD

Steps:

• Rinse the sliced shallot under cold water and transfer to a large bowl.
• Cut the stalks away from the broccoli heads. Using a knife or vegetable peeler, remove the fibrous outer layer of the stalks so its light green insides emerge; compost or discard the outer layer. Thinly slice the stalks crosswise, then thinly slice the heads into bite-size pieces. (A mix of shapes and sizes adds texture to the salad, so chop up the broccoli a few ways; there's no one right way to go about it.) Transfer to the large bowl as you go, then transfer any loose bits from the cutting board to the bowl.
• Season the broccoli generously with salt and pepper, then add the almonds, pickled peppers, olives, oil, vinegar and provolone. Toss vigorously with a spoon until everything is combined and the broccoli is shiny with oil.
• Taste and adjust seasonings with salt, pepper, oil and vinegar as needed. Let sit at least 10 minutes before serving. The salad improves with age as its flavors meld, and it can be refrigerated for up to 4 days. Before serving, bring to room temperature and adjust salt, pepper, oil and vinegar to taste, as flavors change in the fridge.

MY COUSIN MAXI'S BROCCOLI SALAD

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble once cool enough to handle.
• Combine bacon, broccoli, raisins, green onions, and sunflower seeds in a large bowl.
• Stir mayonnaise, sugar, and apple cider vinegar together. Pour over broccoli mixture and toss until well combined.

MY COUSIN MAXI'S BROCCOLI SALAD

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble once cool enough to handle.
• Combine bacon, broccoli, raisins, green onions, and sunflower seeds in a large bowl.
• Stir mayonnaise, sugar, and apple cider vinegar together. Pour over broccoli mixture and toss until well combined.

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.

ANNIE'S BROCCOLI SALAD

Steps:

• Combine broccoli, onion, cheese, and bacon.
• Mix the dressing and toss with broccoli mixture.
• Chill and serve.