Broccoli Salad is always the first summer salad to go at BBQs and potlucks! This recipe is full of bacon, almonds, raisins (or dried cranberries), and onion.  It has a great crunch!

Broccoli Salad

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CLASSIC BROCCOLI SALAD RECIPE

I haven’t posted lately because food and I have had a love/hate relationship.

Or in my husband’s words…a hate/hate relationship.

I’m pregnant…and finally telling. (p.s. this was originally posted in 2013…I’m not pregnant right now!)

And now that I’m 17 weeks my appetite is back with a vengeance.

All this baby wants is egg salad and mustard covered sandwiches.

And a whole lot of this broccoli salad.

I understand that broccoli covered in nuts, bacon, and mayo kind of defeats the whole purpose of eating broccoli. Did I mention the bacon?! But what baby wants…baby gets.

Broccoli Salad in a bowl

RECIPE FOR BROCCOLI SALAD

My friend Tara brought this to a BBQ and everyone kept going back for more. I always pay attention to what’s a hit at get togethers and this was definitely one.

I’ve tried a ton of versions of the classic broccoli salad and this is by far my favorite with the best taste. Now I take it to every potluck or BBQ I can!

BROCCOLI SALAD INGREDIENTS

  • BROCCOLI – raw broccoli florets cuts into small pieces. Smaller pieces are easier to eat.
  • SHARP CHEDDAR CHEESE – use extra sharp cheddar for some real bite but I usually use a medium cheddar.
  • MAYONNAISE – is the key ingredient in this creamy dressing .
  • RED WINE VINEGAR – Apple cider vinegar can be substituted here. I don’t love using white vinegar here but you can in a pinch. The vinegar is the key in this tangy dressing.
  • SUGAR – the sugar macerates the broccoli in the refrigerator and makes it soft.
  • RED ONION
  • BACON – savory bacon gives that salty/sweet combo.
  • CRAISINS OR RAISINS
  • SLICED ALMONDS
  • SALT AND PEPPER

Broccoli Salad

HOW TO MAKE BROCCOLI SALAD

  1. First, combine broccoli florets with the red onion, bacon, raisins, almonds, and cheese and toss in a large mixing bowl.

  2. Next, prepare the dressing. Mix the mayonnaise, sugar and vinegar together until smooth. Stir into the broccoli mixture. Let salad chill for about 3 hours. It may not seem like enough dressing but after it chills the dressing marinates and is plenty. This also allows the flavors to meld.

  3. Season with salt and pepper and serve.

KETO BROCCOLI SALAD

I have a Keto Broccoli Salad that is low-carb, with sunflower seeds, and a Monkfruit dressing.

OTHER SALAD RECIPES:


Broccoli Salad in a bowl

Broccoli Salad

4.16 from 26 votes
This is the best Broccoli Salad recipe and is always the first to go at BBQs and potlucks. This easy Broccoli Salad recipe is full of bacon, almonds, raisins (or craisins), and onion. 
Print Pin Rate
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 8 servings

Ingredients

  • 8 cups of fresh broccoli cut into bite sized pieces
  • 1/2 red onion, cut into thin bite sized slices
  • 1/2 pound bacon, cooked and crumbled
  • 3/4 cup raisins or craisins, (see Note)
  • 3/4 cup sliced almonds, toasted (see Note)
  • 4 ounces cheddar cheese, cubed
  • 1 cup mayonnaise
  • 1/2 cup white sugar
  • 3 tablespoons red wine vinegar
  • salt and pepper

Instructions
 

  • Combine broccoli with the red onion, bacon (see note), raisins, almonds, and cheese in a large bowl.
  • To prepare the broccoli salad dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad.
  • Let salad chill for about 3 hours. It may not seem like enough dressing but after it chills the dressing marinates and is plenty. This also allows the flavors to meld.
  • Season with salt and pepper and serve.

Notes

I like to add the bacon right before serving to keep it crispy.
You can also use halved grapes instead of raisins. Toast almonds in a skillet for 5-6 minutes or until golden brown.
To toast the almonds, just heat them over medium heat in a skillet and cook for just a couple of minutes until golden brown.
Source: my friend Tara Moore; adapted from Allrecipes
Cuisine: American
Course: Salad, Side Dish
Author: Christy Denney
Broccoli Salad
Broccoli Salad in a bowl
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Christy Denney
Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!
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