Type what you have

Ingredients

• ✓ broccoli
• cauliflower
• apple
• mandarin orange
• sunflower seed
• catalina salad dressing

Instructions

1. 1 Cut broccoli and cauliflower into small to medium florets; combine with apples and oranges.
2. 2 Pour enough dressing over ingredients to coat; toss and sprinkle with sunflower seeds. Serve immediately or allow to chill and flavors to blend.

By Ann

Ingredients

• ✓ broccoli
• milk
• cheddar cheese
• parmesan cheese
• salt
• black pepper

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the insert. Bring the water to a boil. Add the broccoli, cover the pot, and steam the broccoli until fork-tender, 8 to 10 minutes.
2. 2 Transfer broccoli to a blender and allow to cool slightly, about 5 minutes.
3. 3 Place milk, Cheddar cheese, and Parmesan cheese in the blender. Carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Alternately, you can use a stick blender and puree in a bowl.

By brighatea

Ingredients

• ✓ broccoli
• penne pasta
• red bell pepper
• artichoke heart
• parmesan cheese
• salt
• pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes. Add broccoli and cook 2 minutes more. Drain pasta and broccoli and rinse with cold water until cool.
2. 2 In large bowl, combine pasta, broccoli, red bell pepper, the artichoke hearts with their marinade, Parmesan, salt and pepper. Toss, adjust seasoning and serve.

By Kerenza

Ingredients

• ✓ broccoli
• bacon
• mozzarella cheese
• red onion
• mayonnaise
• white sugar
• white wine vinegar

Instructions

1. 1 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; crumble when cool.
2. 2 Combine bacon, broccoli, mozzarella cheese, and onion in a bowl.
3. 3 Whisk mayonnaise, sugar, and vinegar in a small bowl until smooth and sugar dissolves; pour over broccoli mixture and toss to coat.

By Mark Simma

Ingredients

• ✓ broccoli
• bacon
• red onion
• raisin
• mayonnaise
• white sugar
• white vinegar
• sunflower seed

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and cool. Chop bacon.
2. 2 Mix broccoli, bacon, red onion, and raisins in a bowl.
3. 3 Whisk mayonnaise, sugar, and vinegar together in a bowl; stir dressing into broccoli mixture until evenly coated. Cover bowl and refrigerate for flavors to blend, about 1 hour. Sprinkle salad with sunflower seeds.

By ed smith

Ingredients

• ✓ broccoli
• butter
• margarine
• onion
• flour
• milk
• velveeta
• pepper

Instructions

1. 1 Melt butter in a large saucepan on medium heat. Add onion; cook and stir until onion is tender, about 5 minutes. Add flour; cook 1 minute or until bubbly, stirring constantly.
2. 2 Stir in milk. Bring to boil. Reduce heat to medium-low; simmer for 1 minute.
3. 3 Add remaining ingredients; Velveeta cheese, broccoli, and pepper. Cook until cheese is melted and soup is heated through, stirring occasionally.

By VELVEETA Cheese

Ingredients

• ✓ broccoli
• mayonnaise
• white sugar
• red wine vinegar
• bacon
• red onion
• sunflower kernel
• cranberry

Instructions

1. 1 Make dressing: Whisk together mayonnaise, sugar, and vinegar in a small bowl. Chill in the refrigerator until needed.
2. 2 Make salad: Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on a paper towel-lined plate, then crumble and set aside.
3. 3 Combine broccoli, onion, sunflower seeds, and cranberries in a large serving bowl. Add crumbled bacon and drizzle with dressing; toss until well combined.

By lovecakes

Ingredients

• ✓ broccoli
• butter
• onion
• chicken broth
• processed cheese food
• milk
• garlic powder
• cornstarch
• water

Instructions

1. 1 Melt butter in a large pot over medium heat. Add onion and cook, stirring occasionally, until soft; stir in broccoli.
2. 2 Add broth and simmer until broccoli is tender, 10 to 15 minutes.
3. 3 Reduce heat; add cheese, and stir until melted. Stir in milk and garlic powder.
4. 4 Stir cornstarch and water together in a small bowl until smooth. Stir into soup; cook, stirring frequently, until thick.

By The Allrecipes Community

Ingredients

• ✓ broccoli
• bacon
• mayonnaise
• white sugar
• white wine vinegar
• cauliflower
• egg
• cheddar cheese

Instructions

1. 1 Cook bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain, remove from the heat, and crumble when cool enough to handle.
2. 2 Whisk mayonnaise, sugar, and vinegar together in a small bowl.
3. 3 Layer broccoli, cauliflower, eggs, Cheddar, and crumbled bacon (in that order) in a medium bowl. Drizzle dressing over top and serve.

By Colleen

Ingredients

• ✓ broccoli
• bacon
• red onion
• raisin
• mayonnaise
• white sugar
• white vinegar
• salt
• black pepper

Instructions

1. 1 Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble bacon.
2. 2 Place broccoli, onion, raisins, and bacon in a large bowl.
3. 3 Stir mayonnaise, sugar, and vinegar together in a bowl; pour dressing over broccoli mixture and toss to coat. Season with salt and black pepper.

By Dina

Ingredients

• ✓ broccoli
• water
• salt
• butter
• all-purpose flour
• evaporated milk
• water
• onion
• salt

Instructions

1. 1 In a medium saucepan, bring 3 cups water and salt to a boil. Cook broccoli in boiling water, uncovered, for 10 to 12 minutes. Drain, place broccoli in a small bowl, and mash.
2. 2 Melt butter in a large saucepan over medium heat. Mix in flour, and then gradually whisk in milk and water; stir continuously until liquid begins to boil. Stir in grated onion and mashed broccoli. Season with remaining salt.

By Proud Albertan

Ingredients

• ✓ broccoli
• rotini pasta
• tomato
• green bell pepper
• onion
• cucumber
• mushroom
• black olive
• salad dressing

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 to 10 minutes. Drain and rinse in cold water.
2. 2 Combine cooked pasta, tomatoes, green bell pepper, onion, cucumber, broccoli, mushrooms, and olives in a large bowl. Add Italian salad dressing; toss to coat.

By Sue H.

Ingredients

• ✓ broccoli
• salad dressing
• dill weed
• black pepper
• elbow macaroni
• carrot
• celery
• cucumber
• tuna

Instructions

1. 1 Combine salad dressing, dill, and black pepper in a large bowl until well mixed. Stir in macaroni, broccoli, carrots, celery, cucumber, and tuna until well blended. Cover the bowl; refrigerate until ready to serve.

By CORWYNN DARKHOLME

Ingredients

• ✓ broccoli
• egg
• red onion
• green olive
• pimento
• mayonnaise
• mustard powder
• salt
• celery seed
• dill

Instructions

1. 1 Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel and chop once cold.
2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Add the broccoli and cook uncovered until bright green and just tender, about 2 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the broccoli is cold, drain well and set aside.
3. 3 Combine the red onion, hard-cooked eggs, green olives, pimentos, mayonnaise, mustard powder, salt, celery seed, and dill in a mixing bowl. Stir in the drained cooked broccoli. Refrigerate overnight for best flavor.

By Doughgirl8

Ingredients

• ✓ broccoli
• olive oil
• garlic
• red wine vinegar
• four cheese ravioli
• tomato
• green bell pepper
• olive
• parmesan cheese
• romano cheese

Instructions

1. 1 Heat olive oil in small saucepan over medium-high heat. Add garlic; cook, stirring frequently, for 1 minute. Transfer to a large bowl; cool. Whisk in vinegar.
2. 2 Stir cooked ravioli, broccoli, tomatoes, bell pepper, olives, Parmesan cheese, and Romano cheese into garlic-vinegar mixture; toss well to coat. Refrigerate or serve immediately.

By Buitoni

Ingredients

• ✓ broccoli
• butter
• onion
• chicken broth
• heavy cream
• cheddar cheese
• crema con sal
• garlic granules
• salt
• black pepper

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Add onion and butter; sauté until fragrant, about 5 minutes. Add broccoli, chicken broth, and whipping cream.
2. 2 Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to the manufacturer's instructions for 5 minutes, then switch to the quick-release method to release remaining pressure, about 5 more minutes. Unlock and remove the lid.
4. 4 Stir in Cheddar cheese, crema con sal, and garlic granules. Season with salt and pepper and serve immediately.

By thedailygourmet

Ingredients

• ✓ broccoli
• mayonnaise
• cider vinegar
• sugar
• red grape
• walnut
• cranberry
• sunflower seed
• red onion
• bacon bit

Instructions

1. 1 Whisk mayonnaise, cider vinegar, and sugar together in a small bowl until sugar dissolves and dressing is smooth.
2. 2 Combine broccoli, grapes, walnuts, cranberries, sunflower seeds, red onion, and bacon bits in a large bowl; drizzle dressing over salad and gently toss until evenly coated.
3. 3 Cover bowl with plastic wrap; refrigerate 3 to 4 hours. Stir before serving.

By Nancy Gibson

Ingredients

• ✓ broccoli
• cauliflower
• carrot
• red onion
• bacon
• mayonnaise
• red wine vinegar
• cayenne pepper sauce
• garlic powder
• salt
• black pepper

Instructions

1. 1 Bring a large pot of water to a boil. Add broccoli and cauliflower florets to the boiling water and cook for 3 minutes. Drain, then transfer florets to a bowl of ice water to cool.
2. 2 Whisk mayonnaise, vinegar, pepper sauce, garlic powder, salt, and pepper for dressing together in a bowl.
3. 3 Remove florets from the ice water and put on paper towels to dry.
4. 4 When ready to serve, transfer florets to a large bowl. Mix in carrot, onion, and bacon. Pour in dressing and toss until well distributed. Let rest for 5 minutes before serving.

By Audrey

Ingredients

• ✓ broccoli
• butter
• onion
• all-purpose flour
• chicken broth
• milk
• gouda cheese
• nutmeg
• salt
• pepper

Instructions

1. 1 Melt butter in a large pot over medium-high heat. Cook and stir onion in the melted butter until tender, 5 to 7 minutes.
2. 2 Sprinkle flour over the onion; continue cooking 2 to 3 minutes, stirring often.
3. 3 Pour chicken broth and milk into the pot; reduce heat to medium, and bring the mixture to a simmer. Stir shredded Gouda cheese into the liquid; cook and stir until the cheese melts completely.
4. 4 Place broccoli into a microwave-safe dish; cook in the microwave until softened, 3 to 5 minutes.
5. 5 Stir broccoli into the soup.
6. 6 Season the soup with nutmeg, salt, and black pepper to serve.

By MichelleA

Ingredients

• ✓ broccoli
• olive oil
• onion
• potato
• milk
• chicken broth
• black pepper
• salt
• ginger
• thyme

Instructions

1. 1 Heat olive oil in a skillet over medium heat; saute onion until translucent, 5 to 10 minutes.
2. 2 Spread potatoes and broccoli onto a microwave-safe plate. Cook in microwave until tender, 4 to 5 minutes.
3. 3 Place onion, potatoes, broccoli, milk, chicken broth, pepper, salt, ginger, and thyme in the Vitamix or blender. Start on variable 1, slowly increase to variable 10, and end on high for 4 to 5 minutes. Serve hot.

By Ashley Olmstead

Ingredients

• ✓ broccoli
• orzo pasta
• olive oil
• pine nut
• red pepper flakes
• black olive
• parmesan cheese
• basil
• feta cheese
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 minutes. Add broccoli florets to the pot and cook until tender, 2 more minutes. Drain and transfer to a large bowl.
2. 2 Heat olive oil in a skillet over medium-low heat. Add pine nuts and cook until browned, about 3 minutes. Add red pepper flakes; cook and stir until aromatic, about 30 seconds. Remove from the heat and pour over the orzo.
3. 3 Toss orzo until coated with oil mixture. Add olives, Parmesan cheese, basil, and feta cheese. Toss again and season with salt and pepper.

By HOWEWASS

Ingredients

• ✓ broccoli
• coleslaw mix
• green onion
• butter
• margarine
• chicken flavored ramen noodle
• almond
• sunflower seed
• white sugar
• vegetable oil
• apple cider vinegar
• soy sauce

Instructions

1. 1 Toss together coleslaw mix, broccoli, and green onions in a large bowl. Set aside.
2. 2 Melt butter in a large skillet over medium heat. Crumble ramen noodles into a bowl, and mix with almonds and sunflower seeds. Sprinkle ramen seasoning packets over top. Add to the skillet; cook and stir until noodles and nuts are toasted, about 8 minutes.
3. 3 Combine sugar, oil, vinegar, and soy sauce in a jar with a tight-fitting lid. Seal, and shake vigorously to blend.
4. 4 Just before serving, combine the slaw mixture with the nuts and noodles. Pour the dressing over all, and stir briefly to coat.

By Katherine S Otter

Ingredients

• ✓ broccoli
• mayonnaise
• white sugar
• vinegar
• salt
• black pepper
• cabbage
• red onion
• spinach leaf
• red grape

Instructions

1. 1 Whisk mayonnaise, sugar, vinegar, salt, and black pepper in a large salad bowl; fold in cabbage, broccoli, red onion, spinach, and red grapes. Stir to coat with dressing.

By Kimberly

Ingredients

• ✓ broccoli
• bacon
• cremini mushroom
• red onion
• raisin
• sunflower seed
• mayonnaise
• white sugar
• apple cider vinegar
• salt
• black pepper

Instructions

1. 1 Place bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on a paper towel-lined plate. Crumble bacon.
2. 2 Combine broccoli, mushrooms, red onion, raisins, sunflower seeds, and crumbled bacon in a large bowl.
3. 3 Mix mayonnaise, sugar, vinegar, salt, and black pepper in a bowl until well blended.
4. 4 Pour mayonnaise mixture over vegetables. Toss to coat.

By cookiecrumbles3

Ingredients

• ✓ broccoli
• olive oil
• onion
• garlic
• water
• quinoa
• chicken bouillon
• evaporated milk
• flour
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a skillet over medium heat. Cook and stir onion and garlic in hot oil until tender, about 5 minutes. Add broccoli, water, quinoa, and chicken bouillon cubes to the onion mixture; bring to a boil stirring to dissolve the bouillon cubes. Place a cover on the skillet, reduce heat to low, and simmer until quinoa is fluffy, 10 to 15 minutes.
2. 2 Stir evaporated milk and flour into the quinoa. Increase heat and bring the mixture to a boil; cook and stir until the mixture thickens, about 5 minutes. Season with salt and pepper to serve.

By mrsembee

Ingredients

• ✓ broccoli
• bacon
• mayonnaise
• parmesan cheese
• white sugar
• basil
• cauliflower
• red onion
• lettuce
• crouton
• water chestnut

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels.
2. 2 Whisk mayonnaise, Parmesan cheese, sugar, and basil together in a large bowl until smooth. Add broccoli, cauliflower, and red onion to mayonnaise mixture; toss to coat. Refrigerate salad until chilled and flavors have blended, 3 hours to overnight.
3. 3 Crumble bacon. Mix bacon, lettuce, croutons, and water chestnuts into salad.

By SFORD1024

Ingredients

• ✓ broccoli
• farfalle pasta
• asparagus
• chicken breast
• kidney bean
• black olive
• green bell pepper
• cherry tomato
• feta cheese
• salad dressing
• salt
• pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta, and cook until tender, about 8 minutes. Add broccoli florets and asparagus to the boiling water during the last 5 minutes. Drain, and run under cold water to cool.
2. 2 In a large serving bowl, stir together the diced chicken, kidney beans, black olives, green pepper, cherry tomatoes, feta cheese and Italian dressing. Stir in the pasta, broccoli and asparagus. Season with salt and pepper to taste. I like it pretty heavy on the pepper. This salad is best if chilled for a couple of hours before serving.

By Stacey Hiles Thune

Ingredients

• ✓ broccoli
• yogurt
• mayonnaise
• white sugar
• lemon juice
• red onion
• raisin
• feta cheese
• sunflower seed
• salt
• pepper

Instructions

1. 1 Make the dressing: Mix yogurt, mayonnaise, sugar, and lemon juice together in a 2-cup liquid measure.
2. 2 Make the salad: Stir broccoli, onion, raisins, sunflower seeds, and feta together in a salad bowl.
3. 3 Pour dressing over salad and toss to coat. Season with salt and pepper. Cover and refrigerate for 2 hours before serving.

By kelcampbell

Ingredients

• ✓ broccoli
• greek yogurt
• mayonnaise
• apple cider vinegar
• curry powder
• honey
• onion powder
• salt
• black pepper
• currant
• sunflower seed

Instructions

1. 1 Whisk Greek yogurt, mayonnaise, vinegar, curry powder, honey, onion powder, salt, and pepper together in a bowl. Taste and adjust seasonings to your flavor preference.
2. 2 Combine broccoli, currants, and sunflower seeds in a large resealable container. Add 1 to 1 1/2 cups dressing. Cover and shake to coat. Reserve remaining dressing for another use.
3. 3 Chill in the refrigerator for 3 hours before serving.

By Geminidipity

Ingredients

• ✓ broccoli
• tri-colored spiral pasta
• cauliflower
• red onion
• garlic
• pepperoni
• mozzarella cheese
• black olive
• olive oil
• red wine vinegar
• salt
• pepper
• italian seasoning

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Place pasta in the pot; cook until al dente, 8 to 10 minutes. Drain and transfer to a bowl. Cover and chill in the refrigerator for 1 hour.
2. 2 Toss chilled pasta with broccoli, cauliflower, red onion, garlic, pepperoni, mozzarella cheese, olives, olive oil, and red wine vinegar. Season with salt, pepper, and Italian seasoning. Chill in the refrigerator until serving.

By Helene Rose-Carson