Shredded Broccoli Salad Food

SHREDDED BROCCOLI SALAD

Steps:

• Mix broccoli slaw, feta cheese, salad dressing, raisins, and dried cranberries together in a large bowl. Toss with a fork or cover with a lid and shake.

CHEDDAR BROCCOLI SALAD

Steps:

• Place broccoli, cheese and onion in a large bowl. Mix mayonnaise, sugar and vinegar; toss with broccoli mixture., Refrigerate, covered, at least 4 hours. Stir in bacon just before serving.

CHOPPED BROCCOLI SALAD RECIPE BY TASTY

Steps:

• Add the broccoli, cauliflower, Brussels sprouts, carrots, red onion, and bacon, if using, to the bowl of a large food processor. Pulse until the ingredients are finely chopped, or broken down to your desired consistency. Set aside.
• Make the dressing: In a medium bowl, stir together the mayonnaise, Greek yogurt, honey, apple cider vinegar, salt, and pepper. Set aside.
• Add the chopped vegetable mixture to a large bowl, along with the cheddar cheese, sunflower seeds, dried cranberries, and almonds. Drizzle half of the dressing over the salad and toss to combine, adding more dressing as desired.
• Serve immediately
• Enjoy!

BROCCOLI AND CRANBERRY SALAD

Steps:

• Combine all salad ingredients in a large mixing bowl and mix well.
• Combine dressing ingredients in a small mixing bowl.
• Mix until thoroughly combined using a fork or wire whisk.
• Add dressing to salad and mix well.
• Refrigerate 1 hour.

BROCCOLI SALAD

Steps:

• For the dressing: Whisk together the mayonnaise and vinegar in a large bowl until smooth. Stir in sugar and pepper until combined and set aside.
• For the salad: Add the broccoli florets to dressing mixture; stir together to combine. Add the cranberries, cheese, almonds, bacon, and red onion; stir to combine.
• Refrigerate at least 1 hour or up to 3 days before serving.

CARROT BROCCOLI SALAD

Steps:

• In a large bowl, combine the first five ingredients. In another bowl, combine the mayonnaise, sugar and mustard. Add to vegetable mixture; toss to coat. Cover and refrigerate. Stir in bacon just before serving.

BROCCOLI SALAD WITH SHREDDED KALE, DRIED CHERRIES AND WALNUTS

Steps:

• Put the walnuts in a medium nonstick skillet over medium-low heat and cook, tossing frequently, until golden brown and fragrant, 8 to 10 minutes. Transfer to a plate, let cool, then roughly chop and set aside.
• Separate the broccoli florets from the stem. Thinly slice the florets and transfer to a large bowl. Use a spiralizer to slice half of the stem into small half-moon chips and slice the remaining half of the stem into round chips. Transfer to the same large bowl and set aside.
• Strip the kale leaves from the ribs. Discard the ribs or save for another use. Roughly chop the leaves into small pieces and add to the bowl with the broccoli along with the walnuts, dried cherries, chives and dill.
• Whisk together the mayonnaise, sour cream, vinegar, honey, poppy seeds, 1 1/2 teaspoons salt and 1 teaspoon pepper in a small bowl until smooth. Pour over the veggies and toss to coat. Serve immediately or refrigerate until chilled and the flavors meld, 30 minutes.

BEST RAW-BROCCOLI SALAD

Steps:

• Prepare broccoli by washing it well, trimming off large leaves, cutting florets into bite-size pieces and peeling the stem, then slicing thinly.
• Place in a large bowl and add crumbled bacon, onion and cheese; stir.
• In a small bowl or measuring cup, combine mayo, vinegar and sugar.
• Pour over salad ingredients and toss well; refrigerate for at least 4 hours to let flavours blend.
• Just before serving, add the halved cherry tomatoes and stir again.

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.