Broccoli Salad I

Broccoli Salad I

147 Reviews 6 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Jennifer Stephens
Recipe by  Jennifer Stephens

“This nutty and fruity broccoli salad is a big hit at potlucks! The recipe was given to me by my Aunt Rossanne. She is the best cook ever! To bulk up the salad, you can add an extra cup of broccoli.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Place bacon in a large skillet. Cook over medium-high heat until evenly browned. Cool, crumble, and set aside.
  2. In a large bowl, toss together broccoli, green onions, sunflower seeds, raisins, and bacon.
  3. In a small bowl, mix together mayonnaise, sugar, and red wine vinegar. Toss with vegetables to coat. Cover, and chill until serving.

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Reviews (147)

Rate This Recipe
CarrieHansen
171

CarrieHansen

This is a tasty recipe, even without the bacon (I'm a vegetarian). I felt that the red wine vinegar was essential to the tanginess of the dressing; I recommend that you do not substitute white vinegar, although an apple cider vinegar might be a good substitute. Consider making this salad a day in advance and refrigerate for the flavors to develop (give it a good stir before serving, as the dressing will settle to the bottom. In place of the golden raisins, I used dried cranberries, which added color and a little zing. You could also add coarsely grated carrot for visual appeal and added vitamins. If you're going to travel with this recipe, just put the sunflower seeds in a ziplock baggie and stir it in when you serve the salad--the seeds will stay crunchy that way. You might also reserve some of the sunflower seeds and raisins/cranberries to sprinkle on the top of the salad for a pretty presentation. It went over very well at a family get-together and I was repeatedly asked for the recipe!

nomoredrama31
101

nomoredrama31

I have used this recipe several times. It's always requested! I did make some changes. 6 tbs's of red wine vinegar seemed like a lot. I reduced the 1/2 c. sugar to 1/3 c. and used Splenda instead of sugar, used 4 tbs's of red wine vinegar and reduced mayo to 3/4 c light mayo. I also use the hormel or oscar meyer precooked crumbled bacon in package (found in bacon bits aisle & less calories then fresh bacon. I wouldnt recommend bacon bits. they have a stale, fake taste)Can easily be doubled or tripled for large get togethers

CASSIDYANN
92

CASSIDYANN

This was a good broccoli salad. However, I felt that the RED BROCCOLI SALAD on this site was much better. The red grapes, toasted slivered almonds, and purple onion make for an outstanding presentation, and the flavors pique the tastebuds. I make both salads for potlucks, but my most requested recipe is that of the Red Broccoli salad.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 542 cal
  • 27%
  • Fat
  • 47.6 g
  • 73%
  • Carbs
  • 22.1 g
  • 7%
  • Protein
  • 8.4 g
  • 17%
  • Cholesterol
  • 49 mg
  • 16%
  • Sodium
  • 646 mg
  • 26%

Based on a 2,000 calorie diet

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