Broccoli Salad

 

Broccoli Salad

A simple broccoli salad made with bacon, cranberries, and other simple add-ins!

Course: Salad, Side Dish

Cuisine: American

 

Prep Time: 10minutes minutes

Chilling Time: 1hour hour

Total Time: 10minutes minutes

 

Servings: 8 cups

 

Calories: 291kcal

 

Author: Sam Merritt

Ingredients

• ▢5-6 cups broccoli florets¹ 1 lb, this was about 2 ½ heads of broccoli for me (450g)
• ▢1 cup sharp cheddar cheese thicker, not finely shredded (115g)
• ▢⅔ cup dried cranberries (85g)
• ▢½ cup crumbled bacon² (60g)
• ▢½ cup salted sunflower seeds (60g)
• ▢⅓ cup red onion diced into small pieces (50g)

Dressing

• ▢¾ cup mayo I use olive oil mayo (175g)
• ▢¼ cup sour cream³ (70g)
• ▢1 ½ Tablespoon white wine vinegar⁴
• ▢3 Tablespoons sugar (40g)
• ▢¼ teaspoon salt
• ▢¼ teaspoon pepper

Instructions

• Combine broccoli florets, cheddar cheese, dried cranberries, bacon, sunflower seeds, and onion in a large bowl.
• In a separate, small bowl, whisk together mayo, sour cream, vinegar, sugar, salt, and pepper until smooth and well-combined.
• Pour dressing over broccoli combination and toss or stir well.
• Broccoli salad may be served immediately, but for best flavor refrigerate for at least one hour before serving. Make sure to toss broccoli salad thoroughly again before serving.

https://sugarspunrun.com/broccoli-salad/#recipe

Egg Salad

Egg Salad

Dice hard-boiled, shelled eggs.

Mix in: Mayonnaise to desired consistency

Celery salt to taste

Chopped celery

Broccoli Salad

Broccoli Salad

Toss:

½ lb. bacon, cooked and crumbled

2 bunches broccoli, cut and divided into bite-sized pieces

1 c. shredded cheddar cheese

1 small red onion, chopped finely

1 hour before serving, mix together:

1 c. mayonnaise

½ c. sugar

1 TBS. red wine vinegar

Pour over salad and mix together. Keep refrigerated.

Macaroni-Tuna Salad

Macaroni-Tuna Salad

Mix:

1 c. dry macaroni, cooked and drained

1 can tuna

½ c. cubed/chopped cucumber

1 TBS. finely chopped onion (mom uses dried chopped onion)

1 TBS. parsley

Add mayonnaise to desired consistency.

Add celery salt, salt, pepper to desired taste.

Steph's Grandma Lee's Poppyseed Dressing

I am always searching for new recipes--little goodies here and there. On a recent visit to see my good friend, Stephanie Olsen (whaaaat's upppp?!) I raided her recipe book. Here are just a few gems I confiscated...

Poppyseed Dressing
1 1/2 c. sugar
3 TBS onion juice
2 tsp dry mustard
2 c. salad oil
2 tsp salt
3 TBS poppy seeds
2/3 c. vinegar

Mix sugar, salt, mustard and vinegar. Add onion juice. Add oil slowly, beating constantly and continue beating until thick. Add poppy seeds and beat for a few minutes. Store in a cool place.

(Uhh... fail on my part. I don't know what onion juice is... maybe grate an onion and get the juice???)

Asian Broccoli Salad

Broccoli with Creamy Sesame Dressing
recipe courtesy my lovely sister :)

Blanch or steam broccoli florets VERY briefly. You want the broccoli to be very crisp still. At the restaurant, they serve this side dish cold, so you can either drain and plunge into ice water to halt the cooking, or keep it warm. I like it both ways.

 For the dressing:
3 tbsps rice wine vinegar
1 tbsp sesame oil
1 tbsp soy sauce
1 tsp sugar
1 tsp ground white sesame seeds

 Mix well. I added a Tbs. of mayo to this dressing to make it creamy - it was more like how they had it at the restaurant, but just the vinaigrette is good too. Toss the broccoli with dressing to taste. Serve

Obaachan's Potato Salad
8-10 medium sized russet potatoes
2 medium carrots
1 TBS. white vinegar
2 eggs, boiled and cut into small cubes (through an egg slicer both ways)
1 tsp. salt (or to taste)
1 c. mayonnaise
2 tsp. prepared Coleman's English mustard
1/2 small yellow onion, minced, rinsed through hot water in a strainer, squeeze out excess water

Pepper, celery and pickles to taste

Put whole russet potatoes (skin on) and whole peeled carrot in cold water. Cap pot and bring to a boil. When carrots are soft (but not mushy) take them out of water (they will be ready before potatoes). Remove potatoes when done (soft to toothpick).

While potatoes are HOT, remove skin (mom says it needs to be done as soon as they come out of the pot, don't wait for them to cool! Use chopsticks to hold them up.) Cube potatoes and carrots. Sprinkle HOT potatoes and carrots with vinegar (or a little of dill pickle juice), salt and white pepper. Add diced celery, minced onion, egg and pickles. Add mayonnaise and prepared Coleman's English mustard. Chill 2 hours.

Bean Sprout Salad
Mix:
2 TBS. dried shrimp
1/2 pound blanched bean sprouts
1/4 c. shredded cooked ham
1/2 c. julienned cucumber

Dressing:
1 tsp. soy sauce
1/2 tsp. salt
pinch of sugar
1 tsp. sesame oil
1 tsp. white vinegar

Mix dressing. Pour over salad. Serve room temperature or refrigerate and marinate.

Pasta Salad

Pasta Salad
Cook rotini pasta until just over aldente. Dice cucumber, red onion, red pepper, tomatoes, zucchini and any other vegetables you like. Add all together with Italian dressing. Garnish with parsley.

Thai Beef Salad

Thai Beef Salad
Cook a top round sirloin in a skillet, seasoned with salt and pepper. Cook until medium-well. Remove from pan and let rest. Cut tomatoes into eighths. Cut cucumbers into half-moon slices. Thinly slice part of a red onion. Finely chop cilantro. Juice limes into salad. Add powdered vinegar (for sushi rice) and some sugar. Add salt and pepper to taste. Thinly slice beef. Add to salad. This is best when it is at room temperature.

Cabbage Ramen Salad

Cabbage Ramen Salad

1 medium cabbage
4 chopped green onions
1 cup shredded carrot

Dressing:

2 tablespoons sugar
¼ cups salad oil
¼ cup sesame oil
1 tablespoon pepper
A pinch of salt

Sis. Morphew style dressing:

2 teaspoons Dijon mustard
3 tablespoons olive oil
3 tablespoons white vinegar
2 tablespoons sugar
A pinch of black pepper
Ramen seasoning packet

Salad can be made in advance and dressing can be added at the last minute (15 minutes prior to serving). Toss salad just before serving; add 2 packages of crushed ramen noodles (uncooked), 2 tablespoons slivered almonds, and 4 teaspoons toasted sesame seeds to the salad just before serving.

Brown Rice Tuna Salad

Brown Rice Tuna Salad

1 ½ cup cooked brown rice
1 can (6 ounces) tuna drained
1 cup shredded carrot
1 cup diced celery
2 tablespoons minced onion
½ cup mayonnaise
2 teaspoon lemon juice
¼ teaspoon Worcestershire sauce
¼ teaspoon salt (optional)
After cooking the brown rice, rinse with cold water and drain well (this is so it won’t be sticky). Add tuna, carrot, celery, and onion. Mix all together and chill. At serving time, add dressing made of mayonnaise, lemon juice, Worcestershire sauce, and salt. Toss lightly and serve. Makes 4 to 6 servings.

Cottage Cheese Crab Salad

Cottage Cheese Crab Salad

½ cup small-curd cottage cheese
¼ cup sour cream
1 teaspoon powdered Dijon mustard
1/8 teaspoon garlic powder
1/8 teaspoon pepper
8 ounces imitation crabmeat chopped
¼ cup chopped celery
¼ cup chopped green onions

Mix all together. Makes 2 servings.