Broccoli Salad

So this past Easter we had a family lunch/dinner at my Sis-in-law Melanie's house, and she made this awesome salad. We got the recipe from her and as I was looking it over to add to the site I discovered I had one incredibly similar already posted from when I took my cooking class back at BYU. Who knew? 

I certainly hadn't been using it lately and I definitely fell in love the version I had at Easter so I decided to update and kind of mash the two recipes together, hence all the options for quantities! Seriously though, you can just eyeball everything and it will still turn out fantastic, it's that great. 

Hearty enough to be a meal on it's own with a side of rolls/bread/cornbread or whatever else you want! The dressing recipe included is the halved proportions. We found that the original had to much dressing for our taste. So if you like more dressing with your salad, it can easily be doubled.

INGREDIENTS:
For Salad:

• 1 large head (3-4 cups) of fresh broccoli, washed and trimmed
• ¼ - ½ cup red onion, finely diced
• ½ - 1 cup craisins or raisins

Optional (but highly recommended) Mix-Ins:

• 4 - 6 strips of bacon, fried crisp and crumbled
• ½ - 1 cup shredded cheese (I've used sharp cheddar and Parmesan before, both great) 
• 1/4 cup sunflower seeds
• 1/4 cup pepitas
• ½ - 1 cup cashews or chopped pecans or walnuts

For Dressing:

• 1 cup low-fat mayonnaise
• 1 Tbsp apple cider vinegar (can substitute w/ regular vinegar if it’s all you have)
• 2 Tbsp sugar

PREPARATION:

1. In small separate bowl, make salad dressing by combining all ingredients. Refrigerate for at least a couple of hours, preferably overnight.
2. Cut broccoli into small florets, peel the stem and cut into 1/2" pieces.
3. Combine broccoli, onions, craisins, nuts, bacon, and cheese.
4. Pour dressing over salad.
5. Refrigerate until ready to serve and toss before serving

Note: This salad can be made ahead of time and refrigerated for hours, even overnight.

Basic Waldorf Salad

INGREDIENTS:

• 2 cups diced apple (about 2 apples-leave the peel on)
• 1/2 cup 1-inch julienne celery sticks (about 1 celery stalk)
• 1 cup miniature marshmallows
• 1/2 cup chopped walnuts
• 1/2 cup raisins
• 1/4 cup mayonnaise
• 1 Tbsp sugar
• 1 Tbsp lemon juice
• 1/2 pint (1 cup) whipping cream, whipped
  

PREPARATION:

1. Combine apple, celery, marshmallow, nuts, and raisins. Set a handful of these ingredients aside to garnish top when finished mixing.
2. Blend together mayonnaise, sugar, lemon juice, and dash salt
3. Fold whipped cream and mayonnaise mixture into apple mixture
4. Top with ingredients held aside to use as garnish. Chill and serve!

Note: This makes 6 servings

Crunch Hawaiian Salad

INGREDIENTS:
For Salad:

• 1 small head or 1/2 large head of cabbage, shredded
• 4 green onions, chopped
• 1 11-oz can mandarin oranges, drained
• 1 3-oz package raman noodles
• 1/4 cup slivered almonds, toasted
• 1/4 cup sesame seed, toasted

For Dressing:

• 1/2 cup oil
• 1 Tbsp sesame oil
• 6 Tbsp vinegar
• 1/4 cup sugar
• 1/4 tsp salt
• 1/2 tsp pepper
• 1 seasoning packet from a pack of raman noodles
  

PREPARATION:

1. Combine all ingredients for salad dressing in small bowl, mix well. Chill in refrigerator.
2. Combine cabbage, green onion and mandarin oranges in bowl; mix well.
3. Put almonds and sesame seeds in separate frying pans. Stir over medium heat just until lightly browned. Remove from heat and from pan immediately.
4. Crumble noodles into salad. Sprinkle with toasted almonds and sesame seeds. Add dressing just before serving; toss to mix well.

Note: This recipe makes 12 servings. It is best when left to marinate with the dressing on it for several hours or overnight.

Spinach Salad

INGREDIENTS:

• 1 pkg fresh spinach, clean and broken into bite size pieces
• 1/2 lb grated swiss cheese
• 1/2 lb bacon, cooked and crumbled
• 1/2 medium red onion, thinly sliced
• 1 cup (8 oz) cottage cheese
• Mushrooms
  

PREPARATION:
In serving dish use the ingredients to make multiple salad layers. Spoon poppy seed dressing over the top and serve.

Oriental Salad Dressing

INGREDIENTS:

• 1/2 cup oil
• 1 Tbsp sesame oil
• 6 Tbsp vinegar
• 1/4 cup sugar
• 1/4 tsp salt
• 1/2 tsp. pepper
• 1 packet of seasoning from a package of raman noodles
  

PREPARATION:
Combine all ingredients; mix well. Chill before serving.

Poppy Seed Dressing

INGREDIENTS:

• 1/4 cup sugar
• 1/2 tsp dry mustard
• 3/4 tsp salt
• 1 tsp grated onion (Not dry onion! Use actual onion and grate)
• 3/4 cup salad oil
• 1/4 cup and 2 Tbsp vinegar
• 1 1/2 tsp poppy seeds
  

PREPARATION:

1. Combine all ingredients except oil and poppy seeds. Mix until sugar is dissolved.
2. Slowly whisk in oil and beat well.
3. Stir in poppy seeds. Cover and chill before serving.

Buttermilk Ranch Dressing

INGREDIENTS:

• 3/4 cup mayonnaise
• 1/2 cup buttermilk
• 1 tsp parsley flakes
• 1/2 tsp instant minced onion
• 1/2 tsp salt
• dash freshly ground pepper
• 1 clove of garlic, finely chopped
  

PREPARATION:
Combine all ingredients. Cover and refrigerate overnight to blend flavors.