Broccoli Crunch Salad Small Batch Recipes

CRUNCHY BROCCOLI SALAD

Steps:

• Combine the ingredients for the dressing in a bottle and shake to combine until the honey is completely dissolved. Refrigerate until ready to use.
• Combine all the salad ingredients in a large bowl, pour the dressing over, and stir to combine. Refrigerate for at least 1 hour before serving, stirring once or twice.

BROCCOLI CRUNCH SALAD

Steps:

• In a small bowl, combine the mayo, cider vinegar and poppy seeds. Season with salt and pepper to taste.
• In a large bowl combine crumbled bacon with the broccoli florets, cranberries, pepitas, onion and sunflower seeds.
• Pour in the dressing an toss to combine.
• Cover and chill for 1 hour or longer, or until ready to serve.

FRESH BROCCOLI SALAD

Steps:

• Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble.
• 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.

BROCCOLI SALAD (SMALL BATCH)

Steps:

• Start off by making the dressing. In a small mixing bowl, whisk together the mayonnaise, sugar, and vinegar. Mix until the sugar is completely dissolved, and the dressing is smooth.
• Toss in the remaining ingredients. Keep the bowl covered, and refrigerate for at least 2 hours. Stir the salad again, before serving.

BROCCOLI CRUNCH SALAD

Steps:

• Combine first 5 ingredients in a salad bowl.
• Combine dressing ingredients and mix with salad.
• Refrigerate until ready to serve.

CRUNCHY BROCCOLI SALAD

Steps:

• In a large bowl, combine broccoli, green onions and cranberries. In a small bowl, whisk oil, vinegar and sugar until blended; drizzle over broccoli mixture and toss to coat. Refrigerate until serving. Sprinkle with sunflower kernels and bacon before serving.