Covered Bridge Broccoli Salad Recipes

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BEST EVER BROCCOLI SALAD



Best Ever Broccoli Salad image

The BEST Broccoli Salad I've ever had! Packed full of broccoli, bacon, grapes, almonds and tossed together with a creamy dressing, every bite is delicious! The perfect addition to any BBQ, party, or potluck!

Provided by Trish - Mom On Timeout

Categories     Salad

Time 5m

Number Of Ingredients 10

1 cup light mayonnaise
1/3 cup sugar
2 tbsp red wine vinegar
1 tsp celery seed
2 heads broccoli (broken down into small florets)
12 oz bacon (cooked and chopped into small pieces)
1/2 cup almonds (toasted, slivered )
2 green onions (thinly sliced)
1 cup celery (chopped )
1 1/2 cups red seedless grapes (halved)

Steps:

  • Whisk together mayonnaise, sugar, red wine vinegar, and celery seed in a small bowl. Place in refrigerator for at least 30 minutes.
  • Combine broccoli, bacon, toasted almonds, green onions, celery and grapes in a large serving dish.
  • (To toast almonds, place on a large baking sheet and bake at 350F for 3-5 minutes stirring in between. Do not walk away! They will burn easily. The almonds are toasted when they turn light brown.)
  • Toss the dressing with the rest of the salad ingredients and stir.
  • Dressing can be added at the last minute if desired.

Nutrition Facts : Calories 269 kcal, Carbohydrate 20 g, Protein 8 g, Fat 19 g, SaturatedFat 5 g, Cholesterol 22 mg, Sodium 368 mg, Fiber 4 g, Sugar 11 g, ServingSize 1 serving

BACON AND BROCCOLI SALAD



Bacon and Broccoli Salad image

You'll want to serve this family-friendly broccoli salad with bacon year-round. The broccoli gets a big-time flavor boost from bacon, toasted pecans, dried berries and a mayo dressing. -Cindi Read, Hendersonville, Tennessee

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 30m

Yield 16 servings.

Number Of Ingredients 10

3 bunches broccoli, cut into florets (about 10 cups)
1 pound bacon strips, cooked and crumbled
1 cup chopped pecans, toasted
1 cup dried blueberries
1 cup dried cherries
1/4 cup finely chopped red onion
DRESSING:
1 cup mayonnaise
1/4 cup sugar
1/4 cup cider vinegar

Steps:

  • In a large bowl, combine the first 6 ingredients. For dressing, in a small bowl, whisk mayonnaise, sugar and vinegar. Pour over broccoli mixture; toss to coat.

Nutrition Facts : Calories 300 calories, Fat 19g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 290mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 5g fiber), Protein 8g protein.

COVERED BRIDGE BROCCOLI SALAD



Covered Bridge Broccoli Salad image

This recipe comes from an old cookbook, and before you ask, I have no idea why they call it "covered bridge." But it is really good and always disappears quickly.

Provided by E R @ER1234

Categories     Other Salads

Number Of Ingredients 10

2 cup(s) chopped lettuce
1 bunch(es) broccoli, chopped
1 medium onion, chopped
3/4 pound(s) bacon, cooked and crumbled
1 cup(s) raisins
1 cup(s) sunflower seeds
DRESSING:
1 cup(s) mayonnaise
1/2 cup(s) sugar
3 teaspoon(s) whie vinegar

Steps:

  • In a large bowl, layer the vegetables, bacon, raisins and seeds. Combine salad dressing with sugar and vinegar. Spread over salad.
  • Cover and refrigerate at least 24 hours. Mix well before serving.

LOADED BROCCOLI SALAD RECIPE



Loaded Broccoli Salad Recipe image

This easy-to-make simple broccoli salad is loaded with everything good - bacon, apples, cheese, onion, carrots, craisins, walnuts, and of course fresh broccoli.

Provided by Camille Beckstrand

Categories     Salad

Time 15m

Number Of Ingredients 13

4 cups broccoli florets (chopped)
⅔ cup shredded carrots
⅓ cup diced red onion
1 gala apple (diced)
½ cup Craisins
⅓ cup chopped walnuts
4 ounces sharp cheddar cheese (1 block, cubed)
8 bacon strips (cooked and crumbled)
½ cup light mayonnaise
½ cup plain greek yogurt
2 Tablespoons red wine vinegar
1 Tablespoon lemon juice ((fresh is best))
1 Tablespoon sugar

Steps:

  • In a large bowl, mix together broccoli, carrots, onion, apple, Craisins, walnuts, cheese, and bacon.
  • In a smaller bowl, combine dressing ingredients.
  • Gently fold the dressing into the broccoli bowl until all ingredients are coated with dressing.
  • Cover and chill in the fridge for 2 hours before serving.
  • Salad will remain fresh for up to 2 days covered in the fridge.

Nutrition Facts : Calories 189 kcal, Carbohydrate 13 g, Protein 8 g, Fat 13 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 21 mg, Sodium 361 mg, Fiber 2 g, Sugar 8 g, UnsaturatedFat 8 g, ServingSize 1 serving

GRANDMA BIRDIE'S BROCCOLI SALAD



Grandma Birdie's Broccoli Salad image

This is so good! This broccoli salad recipe comes from my Nana Birdie.

Provided by Audrey

Categories     Broccoli Salad

Time 30m

Yield 8

Number Of Ingredients 10

2 heads broccoli, cut into florets
1 head cauliflower, cut into florets
1 medium carrot, shredded
¼ medium red onion, minced
5 slices cooked and crumbled bacon
1 cup mayonnaise
¼ cup red wine vinegar
1 tablespoon cayenne pepper sauce (such as Frank's® RedHot®)
½ teaspoon garlic powder
salt and ground black pepper to taste

Steps:

  • Bring a large pot of water to a boil. Add broccoli and cauliflower florets to the boiling water and cook for 3 minutes. Drain, then transfer florets to a bowl of ice water to cool.
  • Whisk mayonnaise, vinegar, pepper sauce, garlic powder, salt, and pepper for dressing together in a bowl.
  • Remove florets from the ice water and put on paper towels to dry.
  • When ready to serve, transfer florets to a large bowl. Mix in carrot, onion, and bacon. Pour in dressing and toss until well distributed. Let rest for 5 minutes before serving.

Nutrition Facts : Calories 288.9 calories, Carbohydrate 11.5 g, Cholesterol 18.7 mg, Fat 25.3 g, Fiber 4 g, Protein 6.7 g, SaturatedFat 4.3 g, Sodium 427.4 mg, Sugar 3.9 g

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