Salads Archives - Page 3 of 46 - Garden Seeds and Honey Bees

Creamy Broccoli Bacon Salad

Ingredients:

*
*5 to 6 cups Broccoli Florets (2 to 3 Broccoli Bunches depending on size Broccoli Bunch) rinsed and drained well

*6 Bacon, cooked crisp, chopped

*1/4 to 1/2 cup Red Onion, diced small

*1/2 cup Sunflower Seeds

*1/2 cup Dried Cranberries or Raisins

Instructions:

Note: If desired you can blanch the broccoli for 30 seconds by placing broccoli florets in boiling water and then, removing, placing in a bowl of ice water to cool quickly. Allow time for draining in a colander or strainer. (This option is for those who like a softer texture to their broccoli but we make it without the blanching.)

*
Combine the above ingredients in a large bowl and set aside and make the below dressing.

*
Vinaigrette Dressing

Ingredients:

*3 tablespoons Honey

*1 cup Plain Greek Yogurt

*2 tablespoons Red Wine Vinegar

*Dash of Garlic Powder

*Sea Salt and Pepper to taste

Instructions:

Whisk together the above dressing ingredients in a small mixing bowl and add to the above broccoli mixture. Stir together and refrigerate for 1-2 hours or can be eaten immediately.

Enjoy!

Lindy

Cookie Salad

*Vanilla Pudding, recipe below or 1 package Vanilla Jell-O Cook & Serve (3 ounce box makes 4 and 1/2 cups pudding)

*1 container 8 ounce Cool Whip, thawed in fridge

*5-6 Fudge Stripe Cookies, see link to recipe below or use store bought fudge stripe (broken in bite size pieces, more cookies for topping and decorating as desired)

*1 can 11 ounce Mandarin Oranges, drained (larger can if you really like mandarin oranges)

*1/2 cup Mini Marshmallows

Vanilla Pudding

*1/4 cup Sugar, plus 2 tablespoons

*3 tablespoons All- purpose Flour

*1/4 teaspoon Sea Salt or Kosher Salt

*3 Large Egg Yolks

*1 and 1/2 cups Heavy Whipping Cream or you could use canned Milk or Whole Milk, it won’t be as thick

*2 teaspoon Vanilla Extract

Directions:

In a sauce pan on medium-low heat and add sugar, flour and salt. Then whisk in the eggs and cream whisking constantly until it thickens. Then remove from heat and pour in a medium Pyrex bowl or heat safe bowl. Allow to cool to room almost room temperature and cover with plastic wrap, placing the plastic right on top of the pudding refrigerate until totally cooled.

Remove plastic wrap from pudding and fold in the cool whip. Then fold in cookie pieces, mandarin oranges and marshmallows, save some for topping as desired.

Pudding Recipe Source Food Network Molly Yey (I loved this recipe)

See Easter Fudge Stripe Cookies