Broccoliandcheddarsalad Recipes

BROCCOLI CHEDDAR PASTA SALAD (WALMART COPYCAT RECIPE)

Steps:

• Cook pasta according to package directions, with a few drops of olive oil and dashes of salt in the water to keep the pasta from sticking. Drain and rinse under cold water until cool and set aside in a large bowl.
• Wash the broccoli well and chop into small florets. Chop the onion fine, and mix the broccoli and onions with the pasta. Add the cheddar cheese to the pasta mixture, mix well.
• In a medium bowl, whisk together the mayonnaise, sugar, and apple cider vinegar well. Pour the mixture over the top of the pasta, broccoli and onions, and stir to combine. Refrigerate until ready to serve.

BROCCOLI & CHEDDAR SALAD WITH CREAMY GARLIC DRESSING

Steps:

• Heat oil in a skillet over medium-high heat. Sauté onion until tender and caramelized, about 4 min. Let cool.
• Cut broccoli into small florets (about 6 cups/1.5 L). Combine broccoli, cooled red onion, cheese, carrot, raisins, dressing and vinegar. Mix well, season to taste with salt and pepper and garnish with bacon.

CHEDDAR BROCCOLI SALAD

Steps:

• Place broccoli, cheese and onion in a large bowl. Mix mayonnaise, sugar and vinegar; toss with broccoli mixture., Refrigerate, covered, at least 4 hours. Stir in bacon just before serving.

CHOPPED BROCCOLI SALAD RECIPE BY TASTY

Steps:

• Add the broccoli, cauliflower, Brussels sprouts, carrots, red onion, and bacon, if using, to the bowl of a large food processor. Pulse until the ingredients are finely chopped, or broken down to your desired consistency. Set aside.
• Make the dressing: In a medium bowl, stir together the mayonnaise, Greek yogurt, honey, apple cider vinegar, salt, and pepper. Set aside.
• Add the chopped vegetable mixture to a large bowl, along with the cheddar cheese, sunflower seeds, dried cranberries, and almonds. Drizzle half of the dressing over the salad and toss to combine, adding more dressing as desired.
• Serve immediately
• Enjoy!

BROCCOLI SALAD WITH CHEDDAR AND WARM BACON VINAIGRETTE

Steps:

• Bring a large pot of generously salted (use about 1/2 cup kosher salt) water to a boil. Set up an ice bath next to the stove and generously salt (about 1/4 cup kosher salt) that water as well.
• Cut the broccoli stems from the heads; slice the florets into small pieces, each about 1-inch long. Peel the stems with a peeler and cut each stem in half lengthwise, then slice into 1/2-inch-thick half-moons. Add broccoli to the boiling water and blanch for 30 seconds; transfer to the ice water to shock the broccoli and stop the cooking. Drain broccoli in a colander, then set aside (still in the colander) to drain completely.
• In a large dry skillet, toast pecans over medium heat until they smell nutty, about 1 minute; remove pecans and set aside. Return skillet to medium heat and add bacon and oil. Cook, stirring occasionally, until bacon has rendered its fat and is crispy, about 10 minutes. Turn heat to low and whisk in mustard and vinegar. Add green onions and pecans and season generously with black pepper.
• In a large bowl, combine broccoli and grapes. Pour the contents of the skillet into the bowl and toss to combine; season to taste with salt and pepper. Sprinkle with the cheddar and toss right before serving.

BROCCOLI-PASTA-CHEDDAR SALAD

Steps:

• Mix sugar, mayonnaise, and vinegar; set aside.
• Boil noodles until done; drain in colander. Run cold water over pasta to chill.
• In a large bowl combine pasta, onion, cheddar cheese, and broccoli. Pour desired amount of dressing over and toss well. Serve cold.

CHEDDAR BROCCOLI SALAD

Steps:

• In a large bowl combine broccoli, cheese, and onion.
• In a separate bowl combine Miracle Whip, sugar, and vinegar; pour over broccoli mixture and toss to coat.
• Refrigerate for at least 4 hours before serving.

SOUTHERN BROCCOLI SALAD

Steps:

• Bring a large saucepan of salted water to a boil.
• Heat a large nonstick skillet over medium. Add bacon and cook, turning occasionally, until golden and crispy, 7 to 8 minutes. Transfer to a paper towel-lined plate to drain; discard bacon fat or reserve for another use. Chop the bacon into bite-size pieces.
• Meanwhile, add broccoli to boiling water and cook until bright green, 1 minute. Rinse under cold water until cool (or transfer to an ice bath). Drain broccoli well and pat dry.
• In a large bowl, combine mayonnaise, onion, vinegar and sugar and mix well. Add the broccoli, cheese, raisins and sunflower seeds. Season with salt and pepper, and toss until well combined. (If time allows, refrigerate for 30 minutes to 3 hours to allow flavors to meld, stirring occasionally.)
• Transfer broccoli salad to a serving bowl or platter. Top with bacon. Salad can be served immediately, or refrigerated and served chilled.

MAKE-AHEAD BROCCOLI SALAD WITH BACON AND CHEESE

Steps:

• Toss broccoli, cooked bacon, Cheddar cheese, and onion together in a resealable container. Mix mayonnaise, sugar, and cider vinegar together in a separate container until well blended. Refrigerate both until chilled, 30 minutes or up to 1 week.
• Just before serving, add dressing to the salad and toss to coat.