Peggys Broccoli Salad Recipes

PEGGY'S BROCCOLI SALAD

Steps:

• Cut up Broccoli into small pieces. If you do not like the stalks they can be removed and only use the florets. Place broccoli into your serving bowl that has a lid.
• Slice the red onion into thin circles. Pop the layers of the onion out so the circles are separated. Place in bowl with the broccoli.
• In a separate bowl mix the remaining ingredients. Use a fork or a whisk to make sure everything is thoroughly combined. Pour dressing over the broccoli and onions.
• Cover the container securely with the lid and shake well.
• The salad can be served immediately. I prefer to let it chill overnight and serve it right from the refrigerator. If you get a chance while it is chilling flip the container over at least once so that the dressing can fully coat all of the vegetables. Shake again before serving.
• Enjoy.

PEGGY'S BROCCOLI SALAD

Steps:

• Place bacon in a large, deep skillet.
• Cook over medium heat until evenly brown.
• Remove bacon to paper towel,cool.
• Crumble bacon and set aside.
• In a medium bowl, combine broccoli,onion and raisins.
• In a small bowl, whisk together the vinegar, sugar and mayonnaise.
• Pour over broccoli mixture, and toss until well mixed.
• Refrigerate at least two (2) hours.
• Before serving, Toss salad with crumbled bacon and nuts.
• Enjoy.

PEGGY'S DELICIOUS BROCCOLI SALAD

Steps:

• Mix together the broccoli, green grapes (halved), chopped green onions, slivered almonds, and golden raisins.
• Fry the bacon crisp and crumble over the salad.
• Mix the mayo, sugar, and vinegar to make the dressing.
• Pour dressing over salad and stir.
• Let set in fridge for 2 hours before serving.

GRAPE BROCCOLI SALAD

Steps:

• In a large bowl, combine the broccoli, grapes, celery, onions, water chestnuts and raisins. In a small bowl, combine the yogurt, mayonnaise and honey. Pour over broccoli mixture and toss to coat. Cover and refrigerate for at least 1 hour before serving.

PEGGY'S BROCCOLI CASSEROLE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Prepare a 2 quart casserole dish with cooking spray.
• Place the frozen broccoli into a large saucepan and cover with water, and bring to a boil over high heat. When the water has come to a boil and the broccoli is no longer frozen, drain in a colander set in the sink.
• While waiting for the broccoli to come to a boil, beat the cream cheese and eggs in a large bowl until smooth. Add the condensed soup, ranch dressing, sour cream, mayonnaise, onion, and flour; mix well. Stir in the drained broccoli along with the Cheddar cheese until evenly mixed. Pour into the prepared baking dish. Toss the dry stuffing mix with the melted butter, and spread evenly over the top of the casserole.
• Bake in the preheated oven until the sauce is bubbly, and the top is golden brown, 30 to 35 minutes. Let stand 10 minutes before serving.

PEGGY'S BROCCOLI CASSEROLE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Prepare a 2 quart casserole dish with cooking spray.
• Place the frozen broccoli into a large saucepan and cover with water, and bring to a boil over high heat. When the water has come to a boil and the broccoli is no longer frozen, drain in a colander set in the sink.
• While waiting for the broccoli to come to a boil, beat the cream cheese and eggs in a large bowl until smooth. Add the condensed soup, ranch dressing, sour cream, mayonnaise, onion, and flour; mix well. Stir in the drained broccoli along with the Cheddar cheese until evenly mixed. Pour into the prepared baking dish. Toss the dry stuffing mix with the melted butter, and spread evenly over the top of the casserole.
• Bake in the preheated oven until the sauce is bubbly, and the top is golden brown, 30 to 35 minutes. Let stand 10 minutes before serving.