Broccoli Sunshine Salad Recipes

AUDREY'S SUNSHINE RAISIN BROCCOLI SALAD

Steps:

• Layer broccoli, raisin, bacon and onion in 2 1/2 quart serving bowl.
• Mix sugar, vinegar, and mayonnaise.
• together in small bowl; spread over onions sealing to edges of bowl.
• Sprinkle sunflower seeds on top.
• Cover and refrigerate to chill well.
• Just before serving, toss thoroughly.
• I do not put the bacon in until I toss it before serving.
• I also just bought the packages of broccoli that was ready to serve.

BROCCOLI SUNSHINE SALAD

Steps:

• In a small bowl, combine mayo, sugar, and lemon juice. Mix dressing well and allow to chill for an hour or so. This allows the lemon juice to dissolve the sugar before combining with the rest of the salad ingredients.
• While the dressing chills, combine broccoli, cheese, raisins, onion, bacon, and sunflower seeds in a large bowl. Store in the frig while the dressing finishes chilling.
• Pour dressing over salad and toss well to coat. You can serve immediately, but I recommend refrigerating for several hours or overnight to meld flavors and soften the broccoli.

BROCCOLI AND CAULIFLOWER SALAD

Steps:

• Whisk together the yogurt, mayonnaise, honey, vinegar, sugar, and salt in a large bowl. Stir in the broccoli, cauliflower, bacon, shallots, cranberries, and pecans, tossing to coat. Cover and chill 1 hour.

BROCCOLI SALAD

Steps:

• Cut the bacon into small pieces and cook over medium heat just until crisp; drain on paper towels.
• Bring a large saucepan of salted water to a boil. Add the broccoli and blanch until bright green and slightly softened, about 3 minutes. Drain well, run under cold water to stop the cooking, and drain again.
• In a mixing bowl, combine the mayonnaise, vinegar, onion, sugar and raisins. Add the broccoli and toss the coat with the dressing. Refrigerate for 1 hour.
• Just before servings, fold in the sunflower kernels and the bacon pieces. Serve immediately.

BROCCOLI, BACON AND CHEDDAR TOSS

Steps:

• In large bowl, mix all salad ingredients except bacon.
• In small bowl, mix all dressing ingredients until well blended. Pour dressing over salad; toss gently to coat.
• Just before serving, heat bacon slices as directed on package until crisp. Drain on paper towels; crumble. Stir bacon into salad.

SUNSHINE NUTTY BROCCOLI SALAD TOSS

Steps:

• Chop broccoli into larger bite size pieces, wash and cut grapes.
• Add grapes, raisins, almonds and crumbled bacon to the broccoli and toss.
• Mix Mayo and Miracle whip together, mix with broccoli mix until thoroughly coated. You may need more or less of the dressing depending on how much broccoli you actual end up with after trimming.
• Chill at least a few hours before serving and enjoy!
• Salad is best within 3 days.

BACON BROCCOLI SALAD WITH RAISINS AND SUNFLOWER SEEDS

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble.
• Toss bacon, broccoli, raisins, sunflower seeds, and onion together in a large bowl.
• Whisk mayonnaise, sugar, sweetener, and vinegar in another bowl until smooth. Pour over broccoli mixture and toss to coat. Refrigerate until ready to serve.

EASY BROCCOLI SALAD

Steps:

• In a bowl, combine broccoli, cheese, bacon and onion. In another bowl, whisk mayonnaise, vinegar and sugar. Pour over broccoli mixture and toss to coat. Cover and refrigerate for at least 1 hour before serving.

BROCCOLI SUNSHINE SALAD

Steps:

• 1. Mix mayonnaise, sugar and vinegar in large bowl.2. Add remaining ingredients toss until evenly coated. Store covered in refrigerator.To make spears, cut lengthwise into 1/2-inch stalks. For pieces, cut the 1/2-inch stalks crosswise into 1-inch pieces (or size desired).NUTRITION FACTS: 1 Serving (about 1/2 cup): Calories 220 (Calories from Fat 160) Fat 18g (Saturated 4g) Cholesterol 20mg Sodium 210mg Carbohydrate 12g (Dietary Fiber 2g) Protein 4g % DAILY VALUE: Vitamin A 8% Vitamin C 68% Calcium 4% Iron 4% DIET EXCHANGES: 2 Vegetable 4 FatLighter Broccoli Sunshine Salad: For 8 grams of fat and 130 calories per serving, use reduced-fat mayonnaise and cheese. Decrease bacon to 2 slices.From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SUNSHINE SALAD

Steps:

• Drain pineapple and oranges, reserving juices. In a large bowl, combine pudding mix with reserved fruit juices. Fold in pineapple, oranges and strawberries; chill for at least 2 hours. Add bananas just before serving.