Broccoli Salad II

Broccoli Salad II

21 Reviews 2 Pics
Linda Wilson
Recipe by  Linda Wilson

“This is a quick and easy bacon and broccoli salad.”

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Adjust Servings

Original recipe yields 12 servings



  1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  2. In a large bowl, combine the bacon, broccoli, green onions, carrots and salt and pepper.
  3. In a small bowl whisk together the mayonnaise and vinegar. Pour dressing over vegetables and toss to coat evenly. Chill for 1 hour before serving.

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Reviews (21)

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OK, here's my "improvements". I used basalmic vinagar, and here's the best part...craisins! They make this really, really special. I got this recipe from a close friend which included the craisins. Also, per her suggestion, I "melted" the vinagar with 3Tblsp. sugar in the microwave before adding the mayo. Makes for a smoother dressing. I promise, those little cranberries make the difference. I now omit the raisins all together. Try it. It's great!

Sarah Jo

Sarah Jo

I didn't have green onions, so I used half of a red that I had to use or lose. For the dressing, I used half sour cream instead of the full mayo and cut back the vinegar to 1/4 c. as I wanted a thicker dressing. I also added garlic powder and basil. I also threw in a good sized handful of fresh parmesan cheese in with the dressing too, for extra zip. I took a taste. Really good. I bet it would be even better after sitting for a while. EDITED TO ADD: This was so good. Both my husband and I ate seconds of this. There were no leftovers! I'll make this again for sure!



My husband actually ate this and liked it! I followed another poster's advice and blanched the broccoli for 3 minutes followed by an ice bath to soften it and brighten its color. I also used basalmic vinegar and a little sugar, craisins and some shredded cheddar and red onion. I give it only 3 stars because I changed it so much, I feel it's a whole different recipe. But, hubby ate it (kids wouldn't touch it, no suprise there) so I will be making this again and again.

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Amount Per Serving (12 total)

  • Calories
  • 261 cal
  • 13%
  • Fat
  • 23.3 g
  • 36%
  • Carbs
  • 10.6 g
  • 3%
  • Protein
  • 4.3 g
  • 9%
  • Cholesterol
  • 20 mg
  • 7%
  • Sodium
  • 285 mg
  • 11%

Based on a 2,000 calorie diet



previous recipe:

Fresh Broccoli Salad


next recipe:

Broccoli Salad I