Potluck Broccoli Salad Food

VEGGIE POTLUCK SALAD

Steps:

• In a large bowl, combine the cauliflower, broccoli, cucumber and onions. , In a small bowl, combine sugar and vinegar; gradually whisk in oil and salad dressing. Pour over salad; toss to coat. Chill until serving.

BROCCOLI SALAD

Steps:

• Place broccoli pieces in a large bowl. Add chopped red onion, crumbled bacon, craisins, and sunflower seeds
• In a small bowl, mix mayo, red wine vinegar, and sugar (or sweetener). Season with salt and freshly ground pepper and stir well.
• Add creamy dressing to broccoli salad and toss gently.

BROCCOLI SALAD

Steps:

• To cook the bacon, preheat oven to 425 degrees F. Arrange bacon slices in a single layer on a foil-lined baking sheet. Bake for 15-20 minutes until crispy. Remove bacon from baking sheet to drain on paper towels, then chop.
• Combine broccoli florets, cheese, dried cranberries, sunflower seeds, and onion in a large serving bowl. Toss to evenly distribute the ingredients.
• In a separate medium bowl, whisk together the mayo, sour cream, vinegar, sugar, salt, and pepper.
• Pour the dressing over the salad and toss well. The salad can be served immediately, although it's best if it can be placed in the fridge for at least 1 hour. Add bacon and toss again right be serving.

BROCCOLI SALAD RECIPE

Steps:

• Bring a pot of water to boil. Chop broccoli into very small florets and set aside. Fill a large bowl with cold water and a cup of ice cubes.
• Add a generous pinch of salt to boiling water and add broccoli. Boil for 20 seconds. Drain broccoli and transfer to prepared bowl with ice water. Let broccoli sit in cold water for a few minutes, until cool. Drain and lay broccoli out onto some paper towels to drain. Allow to continue air drying while you prepare other parts of the recipe.
• Add finely chopped red onion to a small bowl of cold water and let sit 5 minutes, then drain. This takes some of the "bite" out of the raw onion.
• To a small mixing bowl, add poppyseed dressing ingredients, then whisk together until smooth and combined. Set aside.
• To a large mixing bowl, add dried broccoli florets, bacon, drained raw onion, cranberries, almonds, sunflower seeds, and cheddar cheese. Toss with citrus poppyseed dressing (start with about half the dressing, and increase to your liking).
• Cover with plastic wrap and refrigerate for at least 30 minutes. Toss and serve.

MEDITERRANEAN LOW CARB BROCCOLI SALAD

Steps:

• In a large bowl, mix together ALL of the salad ingredients.
• In a medium bowl, stir together all of the dressing ingredients,
• Pour the dressing over the broccoli and stir to coat well. Cover and refrigerate for at least 2 hours, up to overnight, so that broccoli can absorb the dressing and develop the flavor.
• DEVOUR!

POTLUCK BROCCOLI SALAD

Steps:

• Cut broccoli into small pieces
• dice green onions.
• crumble crisp bacon
• add all other ingredients for the salad.
• combine all ingredients for the dressing in a separate bowl and whisk until smooth.
• pour dressing over salad just before serving.