Directions . In a large bowl, combine the first 6 ingredients. For dressing, in a small bowl, whisk mayonnaise, sugar and vinegar. Pour over broccoli mixture; toss to coat.

While bacon and broccoli are roasting, whisk together lemon juice, mustard, honey, 1 grated garlic clove, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl; set aside.

Broccoli salad with special bacon dressing. Ingredients. 6 cups broccoli florets. 1/4 cup chopped purple onion. 1 cup mayonnaise. 1/4 cup sugar. 2 tablespoons cider vinegar. grape or cherry tomatoes.

Use a slotted spoon to lower the broccoli into the water and return to the boil. When the broccoli is bright green, remove with the slotted spoon and drain well. Dunk in the ice water and drain well ...

Imagine a robust broccoli salad that’s colorful, crisp, creamy, salty and sweet thanks to smoky bacon, dried cranberries, sunflower seeds and tangy mayonnaise-based dressing. Broccoli salad ...

1 head broccoli (1 1/2 pounds), trimmed and cut into small pieces 1 lb. diced bacon (cooked until crisp, grease reserved) 8 oz. block of sharp cheddar cheese, cut into small cubes ...

2 tablespoons red wine vinegar. ½ teaspoon kosher salt. ¼ teaspoon ground black pepper. Instructions. Salad Directions. To make the salad, add broccoli, cauliflower, dried cranberries, red onion ...

Add the broccoli, carrots, cooked bacon, green onions, and raisins to the dressing mixture. Stir until thoroughly combined. Add the cooked rotini and stir until coated.

Bake your bacon. Typically, 15 minutes at 400 degrees on a lined baking sheet. Reserve some crisp bacon for garnish if ...