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    Broccoli Salads


    • Emily Wulf

      Broccoli Salad (Side Dish): replaced half the mayo with greek yogurt.

    • Chelsea Worsham

      Brocolli Salad 4 heads fresh broccoli 1/2 red onion 1/2 pound bacon 1 c craisins 1 c cashews 1 c mayonnaise 1/4 c white sugar 2 T white wine vinegar Cook Bacon. Cool and crumble.Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices.Combine with the bacon, craisins, cashews and mix well. To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth.Stir into the salad, let chill and serve.

    • Alyssa Rhodes

      Brocoli Salad~ Calories:340~ Tools: knife, bowl, skillet, stove, fridge, ~Ingredients:fresh broccoli, 1/2 pound bacon, 1 cup craisins, 1 cup cashews, 1 cup light mayo, 2 tbsp white wine vinegar~ Directions:1)place bacon in a skillet & cook over medium high heat until brown. Cool & crumble 2)cut broccoli into bite-size pieces. Combine with bacon, craisins, cashews & mix well. 3)prepare the dressing, mix the mayonnaise, sugar & vinegar together until smooth. Stir into the salad, let chill & serve.

    • Trish W

      Classic Broccoli Salad ~ Combine 1 head chopped broccoli, 1/4 cup chopped red onion & 1/2 cup raisins. In a small bowl, whisk together 3 Tbsp white wine vinegar, 2 Tbsp sugar & 1 cup mayonnaise. Pour over broccoli mixture, & toss until well mixed. Refrigerate for at least 2 hours. Before serving, toss salad with 10 slices crumbled bacon & 1 cup sunflower seeds or cashews.

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