Aunt Bonnys Broccoli Salad Recipes

BROCCOLI SALAD WITH BACON AND CHEESE

Steps:

• To make the dressing, In a small bowl whisk together mayonnaise, sugar, and vinegar. In a large bowl, combine broccoli, cauliflower, onion, cheese, and bacon.
• Pour dressing mixture to taste over the salad ingredients and toss well until evenly coated.

FAVORITE BROCCOLI SALAD

Steps:

• Toast the sunflower seeds: Pour the sunflower seeds into a medium skillet over medium heat. Cook, stirring frequently (careful, they'll burn!), until the seeds are turning golden on the sides, about 5 minutes. Pour the toasted seeds into a large serving bowl.
• Add the chopped broccoli, onion, cheese and cranberries to the serving bowl. Set aside.
• In a 1-cup liquid measuring cup or small bowl, combine all of the dressing ingredients (olive oil, vinegar, mustard, honey, garlic and salt). Whisk until the mixture is well blended.
• Pour the dressing over the salad and stir until all of the broccoli is lightly coated in dressing. I highly recommend letting the salad marinate for at least 20 minutes, or even overnight in the refrigerator.
• Divide the salad into individual bowls and serve. Leftovers will keep well for 3 to 4 days in the fridge, covered.

SUNNY'S QUICK STEAMED BROCCOLI SALAD

Steps:

• For the broccoli: Steam the broccoli according to the package directions.
• Add the thyme, garlic and zest to a large bowl and brush or rub the ingredients against the bottom and sides of the bowl. Add the steamed broccoli and toss. Refrigerate until chilled.
• For the dressing: In a medium bowl, add the mayonnaise, sriracha, lemon juice, sugar and some black pepper. Whisk until the sugar dissolves.
• For the salad: Add the red onions, raisins and cranberries to the bowl with the dressing. Stir to combine.
• Discard the thyme from the broccoli. Add the dressing and gently fold until the broccoli is evenly coated. Serve chilled or at room temperature sprinkled with the almonds.

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.

BONNIE'S BROCCOLI SALAD

Steps:

• Mix together the broccoli, raisins, crisp bacon, peanuts & red onion.
• In a separate bowl combine mayonnaise, sour cream, sugar or splenda & Dijon style mustard.
• Stir into the broccoli mixture.
• Refrigerate for at least 2 hours before serving.
• Garnish with parsley.
• Always serve chilled.

AUNT BOBBIE'S BROCCOLI SALAD

Steps:

• Mix and refrigerate the vinegar, mayo and sugar for 1 hour.
• This is the dressing.
• Cook the bacon while the dressing is in the refrigerator.
• Pour dressing over the vegetables and place in refrigerator.
• Allow to cool down for an hour or so and let flavors combine.

AUNT BONNY'S BROCCOLI SALAD

Steps:

• 1. Cook and crumble slices of bacon.
• 2. Cut broccoli into bite size pieces.
• 3. Combine all ingredients in large bowl.
• 4. Toss with prepared dressing, serve immediately.