Blanch the broccoli in boiling water for 1 minute. Drain and rinse with cold water. In a large bowl mix together mayonnaise, vinegar and sugar. Stir well. Add broccoli, bacon, onion, cranberries or raisins and almonds to a large bowl. Refrigerate for at least 1 hour before serving. Store in the fridge for up to 2 days.
Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon, raisins, your favorite nuts and mix well. To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill and serve.
This broccoli salad recipe is the best! It's healthy, too, thanks to the delicious honey-mustard vinaigrette (no mayo). This broccoli salad packs great for lunch and .
Get Paula Deen's Broccoli Salad recipe from Food Network. It's the perfect picnic side, loaded with bacon, raisins and cheddar.
This broccoli salad is naturally low carb, loaded with bacon, cheddar, and almonds, and. This cold broccoli salad starts with a bunch of chopped, fresh broccoli.
After sampling this broccoli salad at a barbecue, the recipe was given to me without any measurements. I can toss to together, and it turns out great everytime.
Broccoli salad is usually drowning in a creamy, often very sweet, dressing and studded with 1/2 pound. Soak red onion in cold water for 5 minutes; drain.