Paula Deens Broccoli Salad Recipes

PAULA DEEN'S BROCCOLI SALAD RECIPE - (3.8/5)

Steps:

• Cut the florets off of the washed broccoli and place them in a large bowl. Add the crumbled bacon, onion, raisins if using, and cheese. In a small bowl, combine the remaining ingredients, stirring well. Add to to broccoli mixture and toss gently. Salt and pepper to taste.

PAULA DEEN'S BROCCOLI CASSEROLE

Steps:

• Preheat oven to 350°F
• Spray a 13 x 9 inch baking dish with cooking spray.
• In a large bowl, combine broccoli, mayonnaise, cheese, soup and eggs.
• Mix well.
• Place the mixture in pan.
• Top with crushed crackers and pour the melted butter evenly over crackers.
• Bake for 35 minutes or until set and browned.

PAULA DEEN'S BROCCOLI SALAD

Steps:

• Trim off leaves from broccoli and any dry ends. Remove any tough stalks at end. Wash under cool water thoroughly.
• Cut broccoli into small bite-sized floret pieces.And finely dice red onion. Cut cheddar cheese into very small chunks.
• Place in a large bowl. If serving soon, add halved cherry tomatoes, raisins and bacon bits. If serving the next day, hold these items for the freshest result.
• Add white vinegar, sugar and mayonnaise, stirring well. Cool in the refrigerator for 1 hour before serving, to allow the flavors to meld. And as always, enjoy!

PAULA DEEN'S BROCCOLI COLE SLAW

Steps:

• Put the ramen noodles in a bag and crush them with a rolling pin while melting butter in a large skillet over low/medium heat.
• Add the crushed noodles and slivered almonds to the skillet and saute, stirring occasionally (keep temperature at low/medium heat).
• Meanwhile, whisk together all the dressing ingredients in a small bowl. Place the shredded broccoli into bowl and toss with the noodles, almonds, and sunflower seeds.
• Pour dressing over salad and toss to coat. Garnish with chopped green onions.

PAULA DEEN'S BROCCOLI COLESLAW

Steps:

• Put the ramen noodles in a bag and crush them with a rolling pin while melting butter in a large skillet over low/medium heat.
• Add the crushed noodles and slivered almonds to the skillet and sauté, stirring occasionally (keep temperature at low/medium heat).
• Meanwhile, whisk together all the dressing ingredients in a small bowl.
• Place the shredded broccoli into bowl and toss with the noodles, almonds, and sunflower seeds.
• Pour dressing over salad and toss to coat. Garnish with chopped green onions.