Placebacon in a deep skillet and cook over medium-high heat until evenly brown, 7 to 10 minutes; drain, cool, and crumble. Combine bacon, broccoli, onion, raisins, and almonds together in a bowl; mix well. To prepare the dressing: Mix mayonnaise, sugar, and vinegar together until smooth. Stir into the salad.
Addcarrots to a small saucepan; cover with water. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, until tender, 5-7 minutes. Drain and allow to cool. Drain pineapple, reserving juice. Put pineapple into a large bowl. Mash with potato masher until no large pieces remain. Stir in cooked macaroni, chicken, carrots ham, raisins
Placesugar in a small heavy skillet; cook and stir over medium-low heat until melted and caramel-colored, about 10 minutes. Stir in almonds until coated. Spread on foil to cool. Place romaine, onion and strawberries in a large bowl. Whisk together dressing ingredients; toss with salad.

Tomake citrus syrup, add orange juice, lemon juice, and honey to a saucepan over high heat. Bring to a boil, then reduce to a simmer and cook for 5 minutes or so, until thick. Cube apples as desired—with skin off or peeled, whichever you prefer. Add to a large bowl, pour citrus syrup on top, and toss to coat.

Startby preparing the dressing. Take mayonnaise, lemon juice, honey, ginger, and salt in a bowl. Whisk it together properly. Take another bowl and add mayonnaise to it. Follow it up with chopped apples and pears. Take a large plate and arrange the spinach on it. Pour the fruit and mayonnaise mixture over it. Addthe sprouts to a mixing bowl. Add all the prepared veggies, ginger, chilli (or crushed black pepper, herbs and salt. Squeeze in the lemon juice and mix well. Taste test and adjust salt. Transfer to serving bowl and top with corn flakes or roasted poha chivda. Serve sprouts salad immediately. . 99 116 162 151 442 15 184 137

procedure text how to make fruit salad