Beer Nut Broccoli Salad Recipes

FRESH BROCCOLI SALAD

Steps:

• Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble.
• Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon, raisins, your favorite nuts and mix well.
• To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill and serve.

BROCCOLI SALAD

Steps:

• Slice (shave) the broccoli heads, using as little of the stalks as possible.
• Slice the Chinese cabbage into very thin strips, using mainly the top and sides.
• (Remove the large thicker/spiny pieces).
• Mix together the brocolli, cabbage and bacon.
• Mix the mayonnaise, sugar and vinegar.
• Then add the cheese to this mixture forming a very thick dressing.
• Add the dressing to the broccoli mixture, stirring very strongly (roughly) until the dressing is completely distributed.
• Refrigerate at least a couple of hours, or overnight.
• Leftovers keep well in the refrigerator for a few days. Will just need to be stirred.

BEST BROCCOLI SALAD EVER!

Steps:

• Whisk mayonnaise, cider vinegar, and sugar together in a small bowl until sugar dissolves and the dressing is smooth.
• Toss broccoli, grapes, walnuts, red onion, sunflower seeds, cranberries, and bacon bits together in a large bowl. Drizzle dressing over the salad and gently fold so ingredients are evenly coated.
• Cover bowl with plastic wrap and refrigerate 3 to 4 hours. Stir before serving.

BEER-NUT BROCCOLI SALAD

Steps:

• Cut broccoli into bite size pieces.
• Mix broccoli, onions raisins, beer nuts and sunflower seeds in a salad bowl.
• Mix mayonnaise sugar and vinegar together.
• Toss salad with mayonnaise mixture.
• Refrigerate at least 6 hours or overnight.
• Sprinkle with bacon right before serving.

BROCCOLI AND NUT SALAD

Steps:

• Toast the hazelnuts in a dry frying pan over a medium heat, stirring, until golden brown.
• Take the hazelnuts out of the pan, put the vegetable stock into the pan and bring to the boil. Add the broccoli, cover and cook over a low heat for 5-8 minutes, until al dente. Drain and leave to cool slightly.
• Spoon onto plates. Mix the yoghurt with the oil and vinegar and season to taste with salt and pepper.
• Scatter the toasted hazelnuts over the broccoli, sprinkle with yoghurt sauce and serve.

BROCCOLI SALAD

Steps:

• Mix broccoli, cheese, onion and bacon together.
• Mix dressing ingredients together.
• Add to salad 1 hour prior to serving.

MANDY'S BROCCOLI SALAD

Steps:

• Wash broccoli, cut into bite size pieces and place in large serving bowl. Add seeeds and onion and bacon to bowl. In seperate small bowl add miricle whip, sugar and vinegar. Stir well and pour into broccoli mixture. Cover and chill at least 3 hours.

JEN'S SUMMER FRUIT & NUT BROCCOLI SALAD

Steps:

• Wash Broccoli, grapes, celery & apple. Chop into chunky size.
• Add the rest of the ingredients, mix, chill and serve! Lots of color, its healthy and tastes yummy! I'm not even a big broccoli fan, but this is really good! Enjoy!

MY BEER NUTS

Steps:

• Bring peanuts, sugar, salt and water to a boil.
• Continue to boil until all liquid is absorbed. (aprox. 25-30 min).
• Preheat oven to 300 degrees.
• Spread nuts on lightly greased jelly roll pan and sprinkle with salt to your liking and.
• bake 20 minutes.
• Remove from oven and gently stir, sprinkle with more salt to your liking and bake 20 minutes more.
• Cool completely and store in an airtight container.