|Book of North African Cooking|
|by Lesley Mackley|
The cuisine of North Africa, strongly influe nced by the ancient civilisations of the Mediterranean, is o ne of the most varied in the world.
Results 1 - 10 of 135 for raw broccoli salad
Cut cauliflower and broccoli into bite sizes. Slice celery, ... olives. Halve tomatoes. Mix. Add dressing. Refrigerate overnight. Makes about 12 servings.
Cut cauliflower and broccoli into bite-size pieces. ... vegetables. Lightly toss until vegetables are coated. Best if made several hours before serving.
Cut broccoli into bite sizes. Fry bacon, drain and crumble. Mix bacon, cheese and broccoli; pour dressing over this and mix well.
Use just tips of broccoli. To save time and prepare on prior day: Mix onions, fried bacon and raisins with dressing ingredients.
Cut cauliflower and broccoli into bite size ... Halve tomatoes (1 to 1 1/2 cups). Mix. Add dressing. Refrigerate, covered, overnight. Makes 12 servings.
Pour dressing over salad ingredients and chill. Makes large bowl. Some chick peas or green beans may be added to broccoli for a different taste.
Cook bacon, crumble ... a large bowl; broccoli, kernels, onion, ... and mayonnaise. Pour sauce over broccoli mixture and mix well. Chill before serving.
Cut broccoli and cauliflower in ... salt, seasoned salt, and pepper; pour over vegetables. Let set in the refrigerator overnight to marinate. Makes a lot!
Wash and drain broccoli. Mix all ingredients in large bowl. Chill 12 hours before serving.
Mix mayonnaise, sugar, onion, vinegar, raisins and pour over broccoli. Toss lightly.
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