Broccoli Salad Recipes

Broccoli Salad

Ingredients:

• 1 bunch broccoli
• 12 slices bacon
• 1/2 red onion, chopped
• 1 cup raisins
• sunflower seeds

• 1 cup mayonnaise
• 1/2 cup sugar
• 2 Tbsp. vinegar

Directions:

Wash broccoli and cut into small pieces. Fry bacon until crisp and crumble into small pieces. Add raisins, sunflower seeds and chopped half of red onion. Mix with dressing. Serves 8-10

By Robin from Washington, IA

Cranberry Broccoli Salad

Ingredients:

• 1 1/2 cup fresh or dried cranberries (I use cherry craisins)
• 2 cups broccoli florets
• 4 cups shredded cabbage
• 1 cup chopped walnuts
• 1/2 cup raisins (I use golden)
• 8 slices bacon, crisply cooked and crumbled
• 1 cup mayonnaise
• 1/3 cup sugar
• 2 Tbsp. cider vinegar

Directions:

In a large bowl, combine dried cranberries, broccoli, cabbage, nuts, raisins and bacon and refrigerate until ready to serve. In a small bowl, combine mayonnaise, sugar and vinegar for dressing. Pour dressing over salad just before serving.

Source: My sister

By Rachel's Mom from Wilkesboro, NC

Broccoli and Grape Salad

Ingredients:

• 4 cups broccoli
• 1 cup green grapes
• 1 cup purple grapes
• 1 cup celery
• 1/2 cup green onions
• 2/3 cup toasted slivered almonds
• 8 slices bacon, crumbled (opt.)

• 1 cup light Miracle Whip
• 1/3 cup sugar
• 1 Tbsp. cider vinegar

Directions:

By Robin from Washington, IA

Fresh Broccoli Salad

Ingredients:

• 1 envelope dry Italian dressing mix
• 1 medium bunch broccoli, chopped
• 1 can dark red kidney beans
• 1 small red onion, finely chopped
• 1 cup grated sharp cheddar cheese

Directions:

Prepare dressing according to package directions. Combine broccoli, beans, onion and cheese in large bowl. Pour dressing over salad; mix gently. Cover tightly. Refrigerate for 4 hours or overnight.

By Robin from Washington, IA

Broccoli Salad

Ingredients:

• 1/4 cup sugar
• 1 Tbsp. vinegar
• 1/2 cup Miracle Whip
• 4 cup broccoli florets
• 1 cup golden raisins
• 1/2 cup chopped red onion
• 1 cup sunflower seeds
• 8 slices crisp-fried bacon, crumbled

Directions:

By Robin from Washington, IA

Cashew Broccoli Salad

Ingredients

• 1 bunch broccoli, chopped
• 1 medium red onion, chopped
• 1 cup raisins
• 1 lb. bacon, cooked crisp and crumbled (do not refrigerate bacon after cooked)
• 1 cup whole cashews

• 1 cup mayonnaise
• 1/2 cup sugar
• 2 Tbsp. vinegar

Directions

Mix dressing and let set until dissolved. Add to salad immediately before serving.

By Robin from Washington, IA

Warm Broccoli Citrus Salad

Ingredients:

• 2 cups broccoli florets
• 1 1/2 cups thinly sliced carrots
• salt, to taste
• 3 cups grapefruit sections
• 1/2 cup grapefruit juice
• 1 1/2 cup drained chick peas
• 1/3 cup raisins
• 1 cup broken walnuts

Directions:

By Robin from Washington, IA

Grape Broccoli Salad

Ingredients:

• 1 cup fresh broccoli florets
• 3/4 cup seedless red grapes, halved
• 1/3 cup celery, chopped
• 1/3 cup green onions, chopped
• 1/3 cup water chestnuts, sliced
• 1/4 cup raisins
• 1/2 cup fat-free plain yogurt
• 2 Tbsp. reduced-fat mayonnaise
• 1 tsp. honey

Directions:

In a small bowl, combine the yogurt, mayonnaise, and honey. Pour over broccoli mixture and toss to coat.

Cover and refrigerate for at least 1 hour or until chilled.

Source: A friend Peggy

By Raymonde from North Bay, Ontario

Fresh Broccoli and Tomato Salad

Ingredients:

• 1 bunch fresh broccoli
• 1 carton cherry tomatoes, halved
• 6 slices crisp-cooked bacon, crumbled
• 1 bottle Italian salad dressing
• garlic powder, to taste
• juice of 1/2 lemon

Directions:

Cut broccoli into bite-sized florets. Toss broccoli, tomatoes, and bacon in bowl. Combine remaining ingredients in small bowl, blending well. Add dressing just before serving.

By Robin from Washington, IA

Broccoli and Bell Pepper Salad

Ingredients:

• 3 cups broccoli florets
• 1/2 cup red bell pepper, diced
• 1 Tbsp. sesame oil
• 1 garlic clove, finely chopped
• 1/2 tsp. Lemon peel, grated
• 1 tsp. lemon juice
• 1/4 tsp. salt
• 1/8 tsp. red pepper flakes

Directions:

Cook broccoli in saucepan until tender, drain, and set aside.

Heat the sesame oil in saucepan over medium heat. Add garlic and cook until golden, about two minutes.

Stir in lemon peel, lemon juice, salt, and red pepper flakes. Add broccoli and bell pepper, toss to coat. Excellent served immediately or refrigerated.

By Deeli from Richland, WA