Broccoli Salad IV

Broccoli Salad IV

103 Reviews 3 Pics
  • Prep

    30 m
  • Ready In

    30 m
Recipe by  WELLDONE

“This is a fast and easy recipe for the classic broccoli and bacon salad.”

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Adjust Servings

Original recipe yields 6 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, mix together the bacon, broccoli, cheese, raisins, onion and sunflower seeds.
  3. In a small bowl, whisk together the creamy salad dressing and sugar. Pour over broccoli mixture and toss well to coat. Cover and refrigerate until chilled.

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Reviews (103)

Rate This Recipe


This was a super hit at Thanksgiving dinner. I used a sunflower seed based "Salad Fixins" instead of just sunflower seeds, and canned bacon bits. Could not have been better... EVERYONE wanted the recipe!



This recipe was very yummy! I used real bacon instead of bacon bits. I also only used 2/3 cup mayo with 1/3 cup water added to it. This cut down the fat/calories and it tasted great. I've recommended this recipe to many friends. It's great!!!



Good salad Kathy and it makes such an easy and yummy lunch. I used red wine vinegar, slivered almonds and left out the bacon, because it does get soft after a few hours. What a great way to eat broccoli!

More Reviews

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Amount Per Serving (6 total)

  • Calories
  • 367 cal
  • 18%
  • Fat
  • 23.5 g
  • 36%
  • Carbs
  • 31.1 g
  • 10%
  • Protein
  • 10.7 g
  • 21%
  • Cholesterol
  • 36 mg
  • 12%
  • Sodium
  • 616 mg
  • 25%

Based on a 2,000 calorie diet



previous recipe:

Bodacious Broccoli Salad


next recipe:

Broccoli Salad II