Fresh Broccoli Salad

703 Reviews 33 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Nora
Recipe by  Nora

“This is a yummy summer salad that uses an interesting combination of fruits, vegetables and meats. Before you decide you won't like it, try it. You'll be pleasantly surprised. You can add an extra head of broccoli, if you like.”

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Ingredients

Adjust Servings

Original recipe yields 8 to 10 servings

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Directions

  1. Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble.
  2. Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon, raisins, your favorite nuts and mix well.
  3. To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill and serve.

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Reviews (703)

Rate This Recipe
DESERTGTX
1052

DESERTGTX

Very tasty salad. Sweet like a coleslaw. I followed the recipe to the letter, except that I think I put in a bit more broccoli, used red wine vinegar, and I heeded the warning of others and went easy on the onion. I found that just after I mixed it up, the onion was very strong. I made it up the evening before I was going to use it, and the next day, the onion flavor was barely noticeable. I ended up adding more onion. I think that either the vinegar or the mayo chemically "cooked" the onion and mellowed it out. With this salad, I would say that it's important that it sit for at least a few hours in the refrigerator before serving to let the onions settle down.

Tiffany
718

Tiffany

This is a great recipe and is almost identical to one I've been making for years. I only use 1/4 of the red onion, otherwise it is too strong for our taste; also, I use sunflower seeds and apple cider vinegar instead of almonds and white wine vinegar. For an absolutely awesome pasta salad, add (2) 9-oz. pkgs. of cheese-filled tortellini, cooked al dente, then well-drained and cooled. It makes a terrific picnic and potluck pasta salad and always gets rave reviews.

Expat cook in the Netherlands
505

Expat cook in the Netherlands

This is an awesome salad. I do tweek it a bit. I use golden raisins or red grapes instead of raisin. I also use 1/4 cup sour cream with 3/4 cup mayo, to lighten the dressing a bit. It is an awesome salad that always gets raves and devoured very time I serve it. My dutch friends have never had a dish like this and always request I bring this to their BBQ parties. This is a wonderful salad.

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Nutrition

Amount Per Serving (9 total)

  • Calories
  • 374 cal
  • 19%
  • Fat
  • 27.2 g
  • 42%
  • Carbs
  • 28.5 g
  • 9%
  • Protein
  • 7.3 g
  • 15%
  • Cholesterol
  • 18 mg
  • 6%
  • Sodium
  • 353 mg
  • 14%

Based on a 2,000 calorie diet

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