This broccoli salad is a delicious way to get those veggies in. Lightly dressed in a sweet and tangy dressing, this old potluck favorite is perfect for meal prepping or summer time barbecues. It’s packed full of greens and studded with sweet craisins and salty bacon, providing a satisfying crunch. Serve topped with grilled chicken for a one-dish summer dinner!
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
Salad
- Fresh broccoli florets
- Broccoli slaw
- Craisins
- Sunflower seeds
- Bacon
- Red onion
Dressing
- Mayonnaise – Full fat is best, but light is ok. Avoid Miracle Whip.
- Red wine vinegar
- Creole or other mild coarse-grain mustard
- Grated red onion
- Kosher salt
- Black pepper
- Granulated sugar
How to Make Broccoli Salad
- Combine the dressing ingredients in a small bowl and whisk until smooth. Set aside.
- Break the broccoli florets into small pieces and toss with the broccoli slaw. Add the bacon, Craisins, chopped onion, and sunflower seeds. Toss until combined. Drizzle the dressing over the salad and combine thoroughly.
- If possible, chill for at least an hour before serving.
Storing and Other Tips
- Store finished salad in an airtight container in the refrigerator and enjoy within 3-4 days for best results.
- Make it a meal: Add a grilled protein for a delicious one-dish dinner.
Frequently Asked Questions
Can I make this ahead of time?
Yes, this salad is actually best if it gets a chance to chill for a bit. Feel free to make it earlier in the day or even the day before it’s needed.
Can I replace the sugar with a substitute?
While I haven’t tried this, a good sugar substitute should work ok!
Broccoli Salad
This Broccoli Salad is an updated version of the summertime party potluck favorite!
Servings side dish servings
Equipment
Ingredients
Salad
- 12 ounces broccoli florets, or broccoli fresh, broken into small pieces
- 12 ounces broccoli slaw
- 1 cup Craisins 1 5-ounce bag
- 1 cup sunflower seeds toasted, salted
- 6 ounces bacon cooked and crumbled
- 1 red onion, small grate a small portion of this onion for the dressing, then chop the rest for the salad
Dressing
- 1 cup mayonnaise light is fine; no Miracle Whip
- ¼ cup red wine vinegar
- 2 tablespoons Creole or other mild coarse-grain mustard
- 2 tablespoons red onion, grated (use the onion you’re using in the salad)
- ½ heaping teaspoon kosher salt
- ¼ teaspoon black pepper coarsely ground
- ¼ cup white sugar
Instructions
- Toss together salad ingredients in a large bowl.
- In a small mixing bowl, whisk together the dressing ingredients. Drizzle over the salad.
- If possible, chill for at least an hour before serving.
Notes
- Store finished salad in an airtight container in the refrigerator and enjoy within 3-4 days for best results.
- Make it a meal: Add a grilled protein for a delicious one-dish dinner.
Nutrition
Calories: 330kcal, Carbohydrates: 20g, Protein: 9g, Fat: 25g, Saturated Fat: 4g, Polyunsaturated Fat: 12g, Monounsaturated Fat: 8g, Trans Fat: 0.1g, Cholesterol: 22mg, Sodium: 420mg, Potassium: 355mg, Fiber: 3g, Sugar: 13g, Vitamin A: 315IU, Vitamin C: 53mg, Calcium: 44mg, Iron: 1mg
Calories: 330kcal
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Questions & Reviews
This is almost exactly like my mom’s broccoli salad recipe except without the mustard in the dressing and we put more craisins and more bacon in it because why not and we use less onion. But wow, that’s pretty darn close. And it is delicious. Its a holiday must-have in our family.
Made this the other day and we really like it! I used 1/2 light and 1/2 fat-free mayo and it worked fine. Next time I’ll halve the recipe, since it’s only the two of us, but I will definitely make it again.
SOOOO funny you posted this – my dad brought some of this salad home from the deli on Sunday, and my 3 year old LOVED it! I thought it was pretty tasty, too, though I’ve always been too reluctant to try it before. I’m so glad to have another side dish that my little one will eat!
I was skimming through your blog to figure out if it was worth bookmarking (are the posts regular enough, are the recipes doable etc) but you snagged me with raisins “never, ever” belonging with vegetables. I think they muck up a good cookie too but will accept that good people can disagree on that. Fight the good fight sister! Looking forward to trying out some of these.
My mom made broccoli salad frequently when I was growing up and it always made me gag big time. However, this looks sooo much better. I’ll have to try it.
what’s in the liquid measuring cup in the picture? it looks like buttermilk to me. i try skimming your comments but didn’t see that anyone else has asked it.
It’s actually sugar–yeah, I’m a rule-breaking rebel and sometimes measure dry ingredients in liquid measuring cups… 🙂
Well, goodness! You gave me the perfect recipe but couldn’t you also go to the grocery store for me? I don’t have all the ingredients… 🙂
Thanks for another fantabulous dish! You lovely ladies are changing the world, one cook at a time!
Broccoli salad is one of my favourite dishes to take to a BBQ.
Yum! It seems like we have a lot in common…I don’t like cheese in my green salads and always picked that part off at school AND grew up eating Sarah’s Salad from Lion House Recipes…yum! Love the idea of the cherries in this! Can’t wait to try making it myself! Thanks Kate!
I CAN NOT stand raisens. At all! I had never, ever thought to put craisens in my broccoli salad! What a fantastic idea! (Is that weird that I can’t stand raisens, but I will eat craisens?)
Thanks!!!