How do u make broccoli salad?!


Question: I love it but it so expencive.
Anyone know how to make it?


Answers: I love it but it so expencive.
Anyone know how to make it?

We love it too. I make a lot for family gatherings as you can see.

I start gathering the ingredients the week before I need to make it and pick up the fresh vegetables on the last day to make sure it's all fresh.

I rinse each broccoli spear, then with a knife, starting from the bottom, strip away the tough outer (tougher) layer of the big part of the stalk, keeping the outer layer closer to the flower. After all the tough part is removed, I cut the broccoli into chunks. It's very tedious by hand but I've tried using my food processor and didn't like the results. Although the machine is faster and neater, I lost control over the size of the chunks.
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Broccoli Salad

Make the night before & chill

2-3 green onions (cut ?”)

? cup diced celery

2 cups pecans (cut into ?” pieces)

* 2 bundles broccoli (cut into small chunks size of popcorn or little bigger)

bacon bits (from 16 oz. package of bacon, fried crisp)

1 cup organic flame raisins

DRESSING: 1 cup mayonnaise
? cup sugar
? cup vinegar

Combine above 3 ingredients

Toss all ingredients until well coated with dressing & refrigerate.


*don’t need to use all the broccoli spears if you are reducing size of recipe.

using broccoli and mayonaise.
add a little cream of tartar and just a squirt of lemon juice.

mm mm mm!

Rinse and cut broccoli into small florets; Brown bacon and chop into small pieces, cut red onion into small pieces, add some salted sunflower seeds and some raisins. Dressing is made by mixing mayo, vinegar and sugar (to your liking). Mix together and chill.
You really can't mess this recipe up. You just add the ingredient amounts to your liking.

orange juice, lime juice, basil or parsley whatever you like, olive oil, ginger, soya sauce, lemon or lime, broccoli, onion, grated carrots, black pepper, little salt,

and marinate for two to four hours before eating.
it has to marinate for the broccoli to catch the flavor

Broccoli Salad Recipe



The problem with most broccoli salads is the broccoli - the raw broccoli. Some people like raw broccoli, and actually, I love raw broccoli stems. They taste a lot like cabbage or cauliflower. But the florets? If they're raw, keep them away please. So, how to make a broccoli salad if you don't like raw broccoli? The solution - blanch the broccoli for 1 minute, or no more than two minutes. The broccoli will still be firm enough for the salad, the color will be even prettier, because blanching brings out the green, and the taste will be less raw and more cooked. In this recipe, the broccoli pairs wonderfully with the toasted almonds, bacon, peas, and onion. The honey and vinegar in the dressing adds some sweet and sour to the mix. Normally I cringe at the thought of broccoli salad, but honestly, this is one of the tastiest salads I've ever made, broccoli or not.

1 teaspoon salt
5-6 cups fresh broccoli florets (about 1 pound of florets)
1/2 cup toasted slivered almonds
1/2 cup cooked, crumbled bacon
1/4 cup of red onion, chopped
1 cup of frozen peas, thawed (or fresh peas if you can get them)

1 cup mayonnaise
2 tablespoons apple cider vinegar
1/4 cup honey

1 Bring a large pot of water, salted with a teaspoon of salt, to a boil. Add the broccoli florets. Cook 1-2 minutes, depending on how crunchy you want the broccoli. 1 minute will turn the broccoli bright green, and leave it still pretty crunchy. 2 minutes will cook the broccoli through, but still firm. Set your timer and do not cook for more than 2 minutes, or the broccoli will get mushy. Drain the broccoli and immediately put into a bowl of ice water to stop the cooking. Let cool and drain.

2 Combine broccoli florets, almonds, crumbled bacon, chopped onion, and peas in a large serving bowl. In a separate bowl, whisk together mayonnaise, cider vinegar and honey. Add dressing to the salad and toss to mix well. Chill thoroughly before serving.

Serves 4 to 6.

There are a few variations, but here are the most popular ones:

Broccoli Salad

1 teaspoon salt
5-6 cups fresh broccoli florets
1/2 cup toasted slivered almonds *optional*
1/2 cup cooked, crumbled bacon
1/4 cup of red onion, chopped
1 cup of frozen peas, thawed
1 cup mayonnaise
2 tablespoons apple cider vinegar
1/4 cup honey

Bring a large pot of water, salted with a teaspoon of salt, to a boil. Add the broccoli florets. Cook 1-2 minutes, depending on how crunchy you want the broccoli. 1 minute will turn the broccoli bright green, and leave it still pretty crunchy. 2 minutes will cook the broccoli through, but still firm. Set your timer and do not cook for more than 2 minutes, or the broccoli will get mushy. Drain the broccoli and immediately put into a bowl of ice water to stop the cooking. Let cool and drain.

Combine broccoli florets, almonds, crumbled bacon, chopped onion, and peas in a large serving bowl. In a separate bowl, whisk together mayonnaise, cider vinegar and honey. Add dressing to the salad and toss to mix well. Chill thoroughly before serving.

Summer Broccoli Salad

1 head broccoli
6 to 8 slices cooked bacon, crumbled
1/2 cup chopped red onion
1/2 cup raisins, optional
8 ounces sharp Cheddar, cut into very small chunks
1 cup mayonnaise
2 tablespoons white vinegar
1/4 cup sugar
1/2 cup halved cherry tomatoes
Salt and freshly ground black pepper

Cut the head of broccoli into flowerets and the stem into bite-size pieces. Place in a large bowl. Add the crumbled bacon, onion, raisins if using, and cheese. In a small bowl, combine the remaining ingredients, stirring well. Add to broccoli mixture and toss gently.

BROCCOLI CAULIFLOWER SALAD

1 head broccoli
1 head cauliflower
1 med. onion
1/2 c. bacon bits
2 c. salad dressing
1/4 c. Parmesan cheese, grated

Chop broccoli and cauliflower into bite-size florets. Mince onion and add to broccoli mixture. Stir in bacon bits. Stir together salad dressing and Parmesan cheese and mix into salad. Chill and serve.

BROCCOLI BEAN AND BOWTIE PASTA SALAD

4 oz bowtie pasta cooked tender and drained
11 oz can mandarin oranges; drained
15 oz can garbanzo beans; drained and rinsed
1 large bunch of fresh broccoli; washed, trimmed and chopped
2 green onions; sliced thin

Dressing:

1/4 c white vinegar
1/4 c orange juice
1 tbs vegetable oil
1 tsp basil
1 tsp oregano
1/4 tsp minced garlic
1/4 tsp pepper

In large salad bowl, toss cooled pasta with mandarin oranges and vegetables. In a shaker container combine ingredients for the dressing; shake to mix.
Pour dressing over the salad. Serve immediately or cover and refrigerate until serving time.

I buy the mix at the store and add salt/pepper,mayo,and onion and toss

Broccoli Salad. Wash the fresh broccoli. Make it sit in the collander to dry. Cut the florets and place them in a salad bowl. Add some fresh garlic and onions. Use balsamic vinegar and olive oil to taste. Sprinkle some garlic powder and if you want put some red pepper flakes. enjoy!

This is my families favorite broccoli recipe. We use it for picnics, holidays, family gatherings, and graduation parties. When you find broccoli on sale, it makes this recipe more inexpensive. Hope this helps and hope you enjoy it!

BROCCOLI SALAD


2 cups broccoli flowerets
? cup shredded cheddar cheese
? pound bacon, crumbled
Small red onion, chopped

DRESSING
? cup mayonnaise
? cup sugar
2 teaspoon vinegar

Combine the dressing with the broccoli, cheese, bacon, and onion.


YIELDS: 4 servings

cauliflower salad is good too! my mom makes it

boil some cauliflower, cook until somewhat soft
then mix it with either sour cream and salt and pepper or you can use mayo instead of sour cream

ITS SO GOOD : )

i'm assuming you can make broccoli salad the same way instead of the cauliflower





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