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!
large mixing bowl
Small mixing bowl
- 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
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.
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.
Calories: 518kcalCarbohydrates: 13gProtein: 3gFat: 51gSaturated Fat: 17gPolyunsaturated Fat: 12gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 42mgSodium: 168mgPotassium: 241mgFiber: 2gSugar: 6gVitamin A: 285IUVitamin C: 35mgCalcium: 30mgIron: 1mg