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Spring Salad

Spring Salad

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People are surprised when they taste this salad with the odd combination of ingredients, but it's a very very good salad.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 540 kcal
  • 27%
  • Fat:
  • 44.8 g
  • 69%
  • Carbs:
  • 28.9g
  • 9%
  • Protein:
  • 9.4 g
  • 19%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 547 mg
  • 22%

Based on a 2,000 calorie diet


  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 salad bowl, toss together the bacon, broccoli, celery, green onions, green grapes, red grapes, raisins and almonds.
  3. Whisk together the mayonnaise, vinegar and sugar. Pour dressing over salad and toss to coat. Refrigerate until ready to serve.
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This was an awesome salad! But be careful not to mix the dressing with the rest of the ingredients more than a few hours before serving as the broccoli will wilt and shrink a bit, leaving it a little watery in the bottom of the serving dish.


Very yummy! I used red onion instead of green onion, craisins instead of raisins, and I sugar coated the almonds and added them right before serving. (Heat them in a pan over med-low to med heat with 1-2 Tbsp white sugar until the sugar melts. Cool and break apart.) I'll definitely make this one again.


I love this recipe. It's quick, easy and delicious. I've made it for my child's teachers, family reunions and other celebrations. It has been a hit with all(especially the teachers). It is a very unusual combination of flavors but, when infused, it's like eating fireworks. All my tastebuds are going wild with the freshness and variety of this refreshing salad. Thank you, Kathleen, for this great recipe.