Broccoli Salad

This colorful broccoli salad gets its flavor from creamy mayonnaise, salty bacon, tangy vinegar and sweet raisins. It's easy, fresh, and always a crowd pleaser!

Course Salad

Cuisine American

Keyword bacon, broccoli, sides

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 518kcal

Author Sara Garska

Cost $6

Equipment

large mixing bowl
Small mixing bowl
whisk
mixing spoon
serving bowl
Cutting board
Knife
Baking pan

Ingredients

Salad Ingredients

1 pound broccoli florets
1 pound bacon cooked and chopped
1/2 cup raisins or dried cranberries
1 cup celery chopped
1/2 cup red onion chopped
1/2 cup sunflower seeds or soy nuts or chopped toasted almonds

Broccoli Salad Dressing

3/4 cup mayonaise
1/4 cup sugar
2 TB red wine vinegar

Instructions

Preheat oven to 375 degrees and line baking sheet with foil or parchment paper.
Lay slices of bacon on the baking sheet and bake for 20 minutes, or until crispy.
Allow bacon to cool on a plate lined with paper towels.
While the bacon is baking, chop your broccoli, onion, and celery and add to a large mixing bowl.
Add ½ cup of roasted nuts and ½ cup of dried cranberries or raisins.
Whisk the mayonnaise, sugar, and vinegar together in a separate small bowl.
When bacon is cool, chop into small pieces and add to the salad.
Fold dressing into the salad.
Put the salad in a covered container and refrigerate until time to serve.

Notes

Options for Broccoli Salad

Soy nuts: The original recipe calls for honey roasted soy nuts. I checked three stores and didn’t see these. Amazon does carry roasted soybeans/nuts though. However, roasted sunflower seeds or toasted almonds (chopped) can work as well.

Onion: I prefer red onion for this salad, but a sweet yellow onion would work fine.

Sugar substitute: The recipe calls for sugar. I used a few packets of stevia to taste. I’m not a big fan of artificial sweeteners but the stevia worked well. It wasn’t overly sweet, and it didn’t have an aftertaste.

Nutrition