Teresas Broccoli Salad 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.

BROCCOLI, BACON AND CHEESE SALAD

Steps:

• Mix up your dressing ingredients and set aside.
• Mix all the dry salad ingredients (not the bacon) in a large salad bowl.
• Pour the dressing over the other salad ingredients, mix well.
• Mix in the bacon just before serving the salad.

BROCCOLI AND TORTELLINI SALAD

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Bring a large pot of lightly salted water to a boil. Cook tortellini in boiling water for 8 to 10 minutes or until al dente. Drain, and rinse under cold water.
• In a small bowl, mix together mayonnaise, sugar and vinegar to make the dressing.
• In a large bowl, combine broccoli, tortellini, bacon, raisins, sunflower seeds and red onion. Pour dressing over salad, and toss.

TRISHA YEARWOOD'S BROCCOLI SALAD

Steps:

• In a medium skillet, cook the bacon over medium heat just until crisp; drain on paper towels. When cool enough to handle, crumble the bacon and set aside.
• 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 to coat with the dressing. Refrigerate for 1 hour.
• Just before serving, fold in the sunflower kernels and all but 2 tablespoons of the crumbled bacon. Sprinkle the reserved bacon over the salad to garnish. Serve immediately.

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.

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.