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Deli-Style Fresh Broccoli Salad

Deli-Style Fresh Broccoli Salad

  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    55 m
Anne in Minnesota

Anne in Minnesota

Delicious variation of this favorite deli salad. Honey is absorbed more slowly than cane sugar, so this may be better tolerated by those who are more sensitive to 'sugar highs.' Also, for those who find white or red onions just too strong of a flavor, I've used green onion for a milder yet still 'onion-y' layer.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 519 kcal
  • 26%
  • Fat:
  • 40.9 g
  • 63%
  • Carbs:
  • 34.1g
  • 11%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 521 mg
  • 21%

Based on a 2,000 calorie diet

Directions

  1. Cook and stir bacon in a large skillet over medium-high heat until crisp, about 10 minutes. Drain bacon on a plate lined with paper towel.
  2. Toss broccoli, cranberries, and green onion together in a large bowl. Whisk mayonnaise, honey, and vinegar together in a small bowl. Add bacon to broccoli mixture and toss. Drizzle dressing over the salad; toss to coat.
  3. Refrigerate until cold, about 30 minutes.
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Reviews

Baking Nana
5

Baking Nana

2/3/2013

Thank you for a delicious recipe, Anne. I used a bit less honey, about 1/3 cup, the green onions were very nice.

Debbie L
4

Debbie L

2/23/2014

This recipe is fresh and heathy. I used less honey cause my family doesn't like real sweet. I changed the bacon to Morningstar meatless bacon to make it vegetarian. Excellent recipe. D.L.

EMMI331
0

EMMI331

7/18/2014

Way too sweet for my taste! I cut back on the honey, and wish I had also cut the Craisins in half. In addition, even though I chopped the largest head of broccoli I could find into florets, it wasn't enough - they were totally overwhelmed by the bacon and the Craisins, so I had to add more florets. I doubt I will make this again - sorry, Anne!

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