Best Broccoli Jicama Salad Recipes

GRANDMA Z'S CRUNCH SALAD

Steps:

• Place the bacon in a large, deep 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, then crumble.
• Toss broccoli, grapes, celery, jicama, and green onions together in a large bowl.
• Whisk mayonnaise, sugar, vinegar, and curry powder in a bowl until well blended.
• Pour dressing over vegetables and toss with crumbled bacon and pine nuts.

FRESH BROCCOLI SALAD

Steps:

• Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble.
• Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon, raisins, your favorite nuts and mix well.
• To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill and serve.

SWEET AND CRUNCHY JICAMA SALAD

Steps:

• In a large bowl, whisk together the lemon juice, olive oil, parsley, honey and salt. Add the jicama, carrots, apple and sesame seeds. Toss well to coat everything in the dressing. Let the salad sit for 30 minutes at room temperature to allow the flavors to combine and the vegetables to soften slightly.

BROCCOLI JICAMA SALAD

Steps:

• Cook the broccoli with a small amount of water in a steamer or in the microwave until crisp-tender, about 5 minutes.
• Rinse in cold water to cool and drain.
• Meanwhile, place cranberries in a small bowl; add boiling water to cover.
• Let stand 1 minute.
• Drain.
• In a medium bowl, combine the broccoli, cranberries, onion and jicama.
• In another bowl, combine yogurt, mayonnaise and vinegar.
• Mix well.
• Add to broccoli mixture and toss to coat.
• Cover and refrigerate for 20 minutes or until chilled.