Susans Broccoli Salad Recipes

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SUNNY'S QUICK STEAMED BROCCOLI SALAD



Sunny's Quick Steamed Broccoli Salad image

Provided by Sunny Anderson

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 13

Two 10- to 12-ounce bags steamable broccoli florets, such as Birds Eye
4 to 6 sprigs fresh thyme
1 clove garlic, grated on a rasp grater
Zest of 1 lemon
1/2 cup mayonnaise
1 tablespoon plus 1 teaspoon sriracha
1 tablespoon lemon juice
1 tablespoon sugar
Freshly cracked black pepper
1/4 cup finely chopped red onion
1/4 cup raisins
1/4 cup dried cranberries
1/4 cup toasted sliced almonds

Steps:

  • For the broccoli: Steam the broccoli according to the package directions.
  • Add the thyme, garlic and zest to a large bowl and brush or rub the ingredients against the bottom and sides of the bowl. Add the steamed broccoli and toss. Refrigerate until chilled.
  • For the dressing: In a medium bowl, add the mayonnaise, sriracha, lemon juice, sugar and some black pepper. Whisk until the sugar dissolves.
  • For the salad: Add the red onions, raisins and cranberries to the bowl with the dressing. Stir to combine.
  • Discard the thyme from the broccoli. Add the dressing and gently fold until the broccoli is evenly coated. Serve chilled or at room temperature sprinkled with the almonds.

AUDREY'S SUNSHINE RAISIN BROCCOLI SALAD



Audrey's Sunshine Raisin Broccoli Salad image

Make and share this Audrey's Sunshine Raisin Broccoli Salad recipe from Food.com.

Provided by Bliss

Categories     < 15 Mins

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 8

6 cups chopped fresh broccoli, including stems blanched, drained and cooled (I do not blanch, but leave it like it is)
1 cup raisins
1/2 lb bacon, fried crisp and crumbled
1/3 cup coarsely chopped fresh red onion
1/4 cup sugar
2 tablespoons cider vinegar
1 cup mayonnaise
1/4 cup roasted sunflower seeds (optional)

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.

BLACK EYED SUSAN SALAD



Black Eyed Susan Salad image

Black eyed peas with corn and other veggies with a sweet and sour dressing that keeps getting better the longer it sits.

Provided by Shults3

Categories     Salad     Beans     Bean and Corn Salad Recipes

Time 4h20m

Yield 8

Number Of Ingredients 11

1 (15 ounce) can black-eyed peas, drained
1 (10 ounce) package frozen corn kernels, thawed
2 tablespoons chopped pimento peppers
½ cup chopped celery
2 tablespoons minced onion
¼ cup apple cider vinegar
1 tablespoon white sugar
2 tablespoons Worcestershire sauce
½ teaspoon garlic salt
½ teaspoon pepper
¼ cup vegetable oil

Steps:

  • Combine the black-eyed peas, corn, pimentos, celery, and onion in a mixing bowl; set aside. In a separate bowl, whisk together the vinegar, sugar, Worcestershire sauce, garlic salt, and pepper. Slowly whisk in the vegetable oil until the dressing emulsifies. Stir the dressing into the vegetables until evenly coated. Refrigerate 4 hours to overnight before serving.

Nutrition Facts : Calories 146.2 calories, Carbohydrate 17.7 g, Fat 7.4 g, Fiber 2.8 g, Protein 3.7 g, SaturatedFat 1.2 g, Sodium 319.9 mg, Sugar 3.5 g

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