Broccoli Salad

This is an oldie but goodie! I don't know many people that don't love this salad.

I like it year around, but it always makes me think of summer backyard BBQ's.

I happen to do this with a large ratio of goodies to broccoli, because who doesn't love more goodies in your salad! Especially when one of them is bacon.

Bacon aside though, broccoli is full of vitamin C, 1 cup of raw broccoli is your entire days recommended intake of vitamin C. Broccoli is also an anti inflammatory and high in vitamin A.

I use pumpkin seeds, I think the original recipe was sliced almonds. Use whatever nuts you like, there are no rules here.

This is sometimes done with cranberries, for those that aren't fans of raisins and that is also yummy. I use currants they're my favorite for salads


If you buy the broccoli in a bag that's already just the florets chopped you can have this put together in 15-20 minutes.


Broccoli Salad

Serves 6

Prep time 20 minutes

2 12 oz pkgs chopped broccoli OR 2 heads chopped

1 12oz pkg bacon diced and cooked

1/2 a large or 1 whole small red onion diced

3/4 cup currants (you could use raisins or cranberries as well)

3/4 cup nuts (I have used pumpkin seeds, slivered almonds, pistachios all are great)

1 cup mayonaise

1/2 cup sugar

2 Tb white balsamic vinegar (white wine or red wine vinegar can be substituted)

If using packaged broccoli, it may need a little additional chopping to make the florets bite size.

Place all ingredients through the nuts in a large bowl.

In a separate bowl mix the mayo, sugar and vinegar. Pour over salad ingredients and mix well.

Salad is best if it gets an hour to marinate prior to serving.


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