Susans Broccoli Salad Recipes
SUNNY'S QUICK STEAMED BROCCOLI SALAD
Provided by Sunny Anderson
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
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
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
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 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
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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