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
My granddaughter made this salad for a family gathering it was delicious! I asked her for the recipe,
I use monk fruit sweetener instead of sugar (you’d need to use 1/2 as much or to taste.)
This is a first class recipe. We used dried blueberries and it came out fantastic. Thank you and my guests thank you!
I prefer broccoli salad made with fresh grapes. I first encountered this at a local Chinese restaurant. Tell in love. I also am not a fan of raisins in anything unless the have been plumped first.
Yes, this is a broccoli salad I can get behind. I am totally with you… cheese does belong in pre-dressed salad!
OMG so good! I used Splenda instead of sugar and it was perfect! I did leave out the sunflower seeds as I forgot to buy them.
I took a look at the salad in the glass bowl and had to try it. It was absolutely marvelous. Used half of mayo and salad toppings that included the sunflower seeds. You won’t be disappointed. Omit dressing until you serve your guests because it will become soggy.
I found your recipe through Pinterest and went with it, with a few minor adjustments to cut carbs even lower. I brought it to a FD family BBQ and the best compliment I got was a picky firefighter asking if he could take the leftovers home! My husband was actually dissappointed that we didn’t have any to take home, haha. We have our annual awards BBQ potluck this coming weekend and I’m making a double batch for that, might as well stick with what works!
Yay!! I’m so glad you found us!