|Purchasing for Foodservice|
|by Lynne Nannen Robertson|
Teaches accounting methods and knowledge of product specifications necessary for successful foodservice operation.
1 - 10 of 36 for marinated broccoli salad
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Put broccoli and cauliflower flowerets ... poppy seed. Pour over broccoli and cauliflower. Marinate 6 to 8 hours. Decorate with small tomatoes. Serves 8.
This is a colorful salad to serve in ... bowl. Use the broccoli stems for soups ... servings: half of the ingredients. For 8 servings: double the ingredients.
Mix together: Blend together: Pour over broccoli and marinate overnight. Mix in: Toss and serve.
Mix broccoli with the following ... tablespoons olive oil and 1/4 cup salad oil until blended. Mix with broccoli. Add 1/2 cup walnuts. Garnish with lemon rind.
Steam broccoli over water and ... tablespoons Dijon mustard, salt and pepper, 1 cup olive oil. Combine all ingredients in a bottle, cover and shake well.
Mix together mayonnaise, vinegar and sugar and toss with broccoli mixture.
Steam the broccoli over hot water ... temperature, loosely covered, for several hours. Just before serving, sprinkle the broccoli with Romano cheese. Serves 4.
Mix and toss with broccoli mixture. Refrigerate. I always double or triple this recipe because everyone enjoys it so much.
Mix broccoli, onions, and ... Marinate overnight. Fry 5-6 pieces of bacon until crisp; crumble and mix with the salad shortly before serving. Makes 8 servings.
Combine in blender dressing ingredients and add poppy seeds. Pour over vegetables. Toss and refrigerate at least overnight. Better in 2 or 3 days.
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