Potluck Broccoli Salad Recipes

BROCCOLI SALAD

Steps:

• To cook the bacon, preheat oven to 425 degrees F. Arrange bacon slices in a single layer on a foil-lined baking sheet. Bake for 15-20 minutes until crispy. Remove bacon from baking sheet to drain on paper towels, then chop.
• Combine broccoli florets, cheese, dried cranberries, sunflower seeds, and onion in a large serving bowl. Toss to evenly distribute the ingredients.
• In a separate medium bowl, whisk together the mayo, sour cream, vinegar, sugar, salt, and pepper.
• Pour the dressing over the salad and toss well. The salad can be served immediately, although it's best if it can be placed in the fridge for at least 1 hour. Add bacon and toss again right be serving.

BROCCOLI SALAD RECIPE

Steps:

• Bring a pot of water to boil. Chop broccoli into very small florets and set aside. Fill a large bowl with cold water and a cup of ice cubes.
• Add a generous pinch of salt to boiling water and add broccoli. Boil for 20 seconds. Drain broccoli and transfer to prepared bowl with ice water. Let broccoli sit in cold water for a few minutes, until cool. Drain and lay broccoli out onto some paper towels to drain. Allow to continue air drying while you prepare other parts of the recipe.
• Add finely chopped red onion to a small bowl of cold water and let sit 5 minutes, then drain. This takes some of the "bite" out of the raw onion.
• To a small mixing bowl, add poppyseed dressing ingredients, then whisk together until smooth and combined. Set aside.
• To a large mixing bowl, add dried broccoli florets, bacon, drained raw onion, cranberries, almonds, sunflower seeds, and cheddar cheese. Toss with citrus poppyseed dressing (start with about half the dressing, and increase to your liking).
• Cover with plastic wrap and refrigerate for at least 30 minutes. Toss and serve.

BROCCOLI SALAD

Steps:

• Place broccoli pieces in a large bowl. Add chopped red onion, crumbled bacon, craisins, and sunflower seeds
• In a small bowl, mix mayo, red wine vinegar, and sugar (or sweetener). Season with salt and freshly ground pepper and stir well.
• Add creamy dressing to broccoli salad and toss gently.

SWEET AND CRUNCHY BROCCOLI SALAD

Steps:

• Bring a large pot of salted water to a boil. Set up a bowl of ice water alongside. Add the broccoli to the pot and blanch for 1 to 2 minutes, just until bright green and crisp. With a slotted spoon, remove the broccoli to the ice water to shock. Drain well.
• Place the pancetta in a medium skillet over medium heat. Cook, stirring often, until crispy and browned, about 10 minutes. Drain on paper towels, reserving 1 tablespoon of the fat.
• Meanwhile, in a large bowl, use a rubber spatula to mix together the mascarpone, mayonnaise, cider vinegar and salt. Add the broccoli, pancetta, reserved fat, cranberries, walnuts and gorgonzola. Toss well to coat and combine.

POTLUCK BROCCOLI SALAD

Steps:

• Cut broccoli into small pieces
• dice green onions.
• crumble crisp bacon
• add all other ingredients for the salad.
• combine all ingredients for the dressing in a separate bowl and whisk until smooth.
• pour dressing over salad just before serving.

BROCCOLI SALAD

Steps:

• Make the dressing: Place raisins and red onion in a small bowl. Add vinegar, sugar, ¾ teaspoon salt and 2 tablespoons of water, and toss to combine. Leave to pickle for 10 minutes while you prepare the rest of the ingredients.
• Peel the woody exterior from the broccoli stalks and discard. Chop the stalks into ½-inch pieces. Chop the broccoli florets into ½-inch pieces. (The pieces do not have to be uniform or the same shape.) Place all the broccoli into a large mixing bowl.
• After 10 minutes, finish the dressing by adding the olive oil and sesame oil to the bowl with the pickling raisins and red onion, and stir well to combine. Taste and season with more salt if needed. It should be tangy, slightly sweet and a little salty.
• Add the raisin-and-onion dressing to the broccoli along with the apple and scallions. Using two large spoons, toss well so that everything is well coated. Season with 1/2 teaspoon salt and black pepper to taste. Taste to make sure you are happy with the seasonings, adding more if needed.
• When you are ready to eat, add the almonds and grapes (if using), and gently toss. Serve at room temperature.

POTLUCK BROCCOLI CAULIFLOWER SALAD

Steps:

• In a large bowl, combine broccoli, cauliflower and onions. Combine mayonnaise, sugar and vinegar; pour over vegetables 1 hour before serving. Chill. Just before serving, add bacon and cheese; toss.