This is the best Broccoli Salad recipe! Watch the video showing you how to make this recipe, then scroll to the bottom of this post to print out the complete recipe.
I have a big sister, and her name is Susie. Susie was off to college when I was only in elementary school, so we didn’t really get a chance to do many things together. As I got older, I often visited her in the summers, and we began to share recipes and talk on the phone a lot. I’ve always considered her “fashion-forward” and someone who has a good eye for design.
Although I have a house of my own, it’s Susie’s house that is adorable. She seems to know just what kind of paint looks good in her bedroom and what furniture will work in the family room, and she comes up with the greatest DIY projects that I could never think of on my own. I guess I just really admire my big sis 🙂
Another talent of Susie’s is that she has always been an excellent cook. At our family reunion this summer, she brought this delicious Broccoli Salad to share (her creation after looking at a handful of recipes).
It’s full of all kinds of goodies, and it’s tossed in a creamy- but light- dressing. It’s a good way to get everyone to eat their vegetables.
How do you make Broccoli Salad?
Start with fresh broccoli of course- about 1 large bunch. Cut it into small, bite-sized florets. Put in in a large bowl.
Add diced red onion.
Then toss it all with the creamy dressing (see the recipe for details).
Hey, there’s my nephew (Susie’s son) Matt peeking in on the recipe! He’s a cutie. But sorry girls… he’s taken.
Add the rest of the goodies, including tomatoes, raisins, cashews and BACON.
Toss it all again, and you’ve got Susie’s Broccoli Salad!
I love this salad every time I make it, and everyone else seems to love it too!
And there is Susie- my wonderful sister. She’s a teacher, she loves to travel, she writes a book review blog called NOVEL VISITS, and she lives in the Northwest. And she actually happens to be single, so if you know anyone… be sure to let me know. Of course she’s going to DIE when she reads this. But that’s okay. I’m a pretty good matchmaker. I set up a college roommate once and she’s been happily married to the guy ever since.
Anyway, the broccoli salad… it’s good! It got several raves at our family reunion from the people who would actually approach a salad with broccoli in it (because you KNOW there are people who are adverse to the whole idea).
No need to fear a broccoli salad though. It’s good stuff. And it’s awfully nice to bring a salad to a party these days that isn’t your same-old greens/potato/pasta/ salad. This is something a little different. Thanks, Susie!
If you’re looking for a few more salad recipes that are good to contribute to dinner, try my Waldorf Salad or this Italian Pasta Salad. I’m also pretty crazy about Grilled Corn Salad, Greek Panzanella Salad and Asian Chicken Cranberry Salad.
If you happen to be following the Weight Watchers WW plan, you’ll find a link to the WW Points on the recipe card below.
Broccoli Salad
Ingredients
DRESSING:
- 1 cup mayonnaise (light or regular)
- 2 tablespoons white wine vinegar
- 2 tablespoons granulated white sugar
SALAD:
- 8 cups broccoli florets (1 large bunch)
- 1 cup diced red onion
- 1 cup halved grape or cherry tomatoes
- 1/2 cup raisins
- 1/2 cup cashews
- 8 slices bacon, cooked and crumbled
Instructions
PREPARE THE DRESSING:
- In a medium bowl, stir together the dressing ingredients and set aside.
PREPARE THE SALAD:
- Rinse the broccoli and the flowerette ends into bite-sized pieces (discard the stems). Place the broccoli in a large bowl. Add the onions. Add just enough of the dressing to coat the broccoli- add a little, toss, add a little more- until you have coated the broccoli lightly with the dressing (you may not use it all). Add the tomatoes, raisins, cashews and bacon. Gently toss to blend all of the ingredients evenly. Add more dressing, if needed (only if the salad is looking dry). Refrigerate until ready to serve. Can be prepared up to a few hours in advance, but it's best to toss with the dressing about an hour before serving.
Notes
- Notes about the broccoli- Yes, it is served raw. And No, don't use frozen broccoli.*For easy clean-up, cook your bacon in the oven. Preheat the oven to 400℉. Line a large, rimmed baking sheet with foil and place a rack on top. Spray the rack with nonstick spray. Lay the bacon slices on the rack. Bake it for 15 to 20 minutes, or until the bacon is crisp. Timing will vary depending on the thickness of your bacon.
- Nutritional information and WW Points were calculated using "Light Mayonnaise."
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love the receipe just the way it is . Love the tips because I was wondering if you have to blanch the broccoli, this makes this even better. Thank you.
I need a replacement for the mayo and sugar
This is different from the one I make but sounds like another good one to try. Thanks! Pinned it!
I made this yesterday for a family holiday party and it was a huge success! Pretty to look at with the bright green and red served in a clear green Depression glass bowl, and yummy too! Thanks!
This recipe looks and sounds really good I’m going to try it. I’ll let you know how it is.
I LOVE raw broccoli and have made several versions of this salad. I’m going to try this with greek yogurt for the dressing. I’m always on the lookout for easy recipes that have an additional benefit of getting your veges in. Thank you!
I made this and let it sit in the fridge for a day to season, it is absolutely delicious. Followed recipe exactly, do yourself and your family a favor it is very tasty.
This is my favourite salad recipe too! @ Judy, I’m allergic to tomatoes too, so I just leave it out! 🙂 I don’t like raw onions either, so I fry them! There is always a plan to make! Sometimes I use toasted pinenuts instead of the cashews, or even pecans! They are ALL GOOOOOOD!!! For those of you who are “scared” of the idea of raw broccoli, try this: Pour boiling water over your broccoli, cover with a plate and let it stand for 3 – 5 minutes, then strain and let it cool. It takes the “rawness” away, but the broccoli is still lovely crunchy and far from cooked! I have 2 very fussy boys and that made all the difference! Now its their favourite salad too!
For fuss free bacon place directly on stone bar pan in 400 degree oven. Easy cleanup and no splatter or turning.
I love broccoli salad, can’t wait to try your recipe with yogurt instead of mayo tho 😉