Best Broccoli Salad Recipes

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BEST BROCCOLI SALAD EVER!



Best Broccoli Salad Ever! image

This is a delightful, cool, and crisp salad with healthy fruits, vegetables, and nuts that is a great accompaniment to any entree. It's a real favorite with anyone who tries it. This is a fun recipe as you can get creative with it. I have even made it with out the sunflower seeds, and it was still delicious.

Provided by Nancy Gibson

Categories     Salad     Vegetable Salad Recipes     Broccoli Salad Recipes

Time 3h20m

Yield 6

Number Of Ingredients 10

1 cup mayonnaise
3 tablespoons cider vinegar
3 tablespoons white sugar
2 crowns broccoli, cut into bite-size pieces
1 cup seedless red grapes, halved
¾ cup chopped walnuts
¼ red onion, finely chopped
¼ cup sunflower seed kernels
½ cup sweetened dried cranberries (such as Craisins®)
¼ cup bacon bits

Steps:

  • Whisk mayonnaise, cider vinegar, and sugar together in a small bowl until sugar dissolves and the dressing is smooth.
  • Toss broccoli, grapes, walnuts, red onion, sunflower seeds, cranberries, and bacon bits together in a large bowl. Drizzle dressing over the salad and gently fold so ingredients are evenly coated.
  • Cover bowl with plastic wrap and refrigerate 3 to 4 hours. Stir before serving.

Nutrition Facts : Calories 507.1 calories, Carbohydrate 27.5 g, Cholesterol 17.3 mg, Fat 43.1 g, Fiber 3.7 g, Protein 7.5 g, SaturatedFat 5.9 g, Sodium 373.5 mg, Sugar 20.6 g

BEST BROCCOLI SALAD



Best Broccoli Salad image

I made this salad for an end of school year pot luck. The following year I was asked if I would bring it again. People remember this salad from year to year. It can be made the day before and chilled - which is very helpful. It uses a full pound of bacon. The cook time is actually "chill time" in the refrigerator.

Provided by Trisha W

Categories     Pork

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 8

1 bunch broccoli (tops only, broken into small pieces)
1/2 cup raisins
1 cup sunflower seeds
1 small onion, chopped (or less)
1 lb bacon, fried crisp and crumbled
1 cup mayonnaise
1/2 cup sugar
2 tablespoons apple cider vinegar

Steps:

  • Combine all the salad ingredients, tossing well to mix.
  • Mix the dressing ingredients together then toss with the salad mix.
  • Let stand at least 1 hour in the refrigerator (can be made the day before).

BROCCOLI SALAD



Broccoli Salad image

Provided by Trisha Yearwood

Categories     side-dish

Time 1h15m

Yield 10 servings

Number Of Ingredients 9

8 ounces bacon
Salt
5 cups small broccoli florets
1 cup mayonnaise
1 tablespoon cider vinegar
1/3 cup chopped onion
1/4 cup sugar
3/4 cup raisins
1/2 cup sunflower kernels

Steps:

  • Cut the bacon into small pieces and cook over medium heat just until crisp; drain on paper towels.
  • Bring a large saucepan of salted water to a boil. Add the broccoli and blanch until bright green and slightly softened, about 3 minutes. Drain well, run under cold water to stop the cooking, and drain again.
  • In a mixing bowl, combine the mayonnaise, vinegar, onion, sugar and raisins. Add the broccoli and toss the coat with the dressing. Refrigerate for 1 hour.
  • Just before servings, fold in the sunflower kernels and the bacon pieces. Serve immediately.

BROCCOLI SALAD



Broccoli Salad image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 10

Kosher salt and freshly ground black pepper
4 cups broccoli florets
1/2 cup plain yogurt
2 tablespoons mayonnaise
2 tablespoons extra-virgin olive oil
Zest and juice of 1 orange
1/2 cup shredded carrots
1/2 cup golden raisins
1 red onion, thinly sliced
6 slices cooked bacon, chopped

Steps:

  • Bring a large pot of salted water to a boil and prepare a bowl of ice water. Blanch the broccoli for 1 minute in the boiling water. Plunge it into the ice water until completely cool and drain well.
  • In a small bowl, whisk together the yogurt, mayonnaise, oil and orange zest and juice. Season with salt and pepper.
  • In a large bowl, add the drained broccoli, carrots, raisins and onions. Pour over the dressing and toss to coat. Add the bacon and toss to coat again.

EASY BROCCOLI SALAD



Easy Broccoli Salad image

After sampling this broccoli salad at a barbecue, the recipe was given to me without any measurements. I can toss to together, and it turns out great everytime. -Sara Sherlock, Pork Alice, British Columbia

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 2 servings.

Number Of Ingredients 7

1-1/2 cups fresh broccoli florets
3/4 cup shredded cheddar cheese
4 bacon strips, cooked and crumbled
1/4 cup finely chopped onion
3 tablespoons mayonnaise
2 tablespoons white vinegar
1 tablespoon sugar

Steps:

  • In a bowl, combine broccoli, cheese, bacon and onion. In another bowl, whisk mayonnaise, vinegar and sugar. Pour over broccoli mixture and toss to coat. Cover and refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 420 calories, Fat 35g fat (13g saturated fat), Cholesterol 63mg cholesterol, Sodium 585mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 2g fiber), Protein 15g protein.

BROCCOLI SALAD I



Broccoli Salad I image

This nutty and fruity broccoli salad is a big hit at potlucks! The recipe was given to me by my Aunt Rossanne. She is the best cook ever! To bulk up the salad, you can add an extra cup of broccoli.

Provided by Jennifer Stephens

Categories     Salad     Vegetable Salad Recipes     Broccoli Salad Recipes

Time 30m

Yield 8

Number Of Ingredients 8

1 pound bacon
4 cups broccoli florets
5 green onions, chopped
¼ cup sunflower seeds
¼ cup golden raisins
1 cup mayonnaise
½ cup white sugar
6 tablespoons red wine vinegar

Steps:

  • Place bacon in a large skillet. Cook over medium-high heat until evenly browned. Cool, crumble, and set aside.
  • In a large bowl, toss together broccoli, green onions, sunflower seeds, raisins, and bacon.
  • In a small bowl, mix together mayonnaise, sugar, and red wine vinegar. Toss with vegetables to coat. Cover, and chill until serving.

Nutrition Facts : Calories 541.6 calories, Carbohydrate 22.1 g, Cholesterol 49 mg, Fat 47.6 g, Fiber 1.6 g, Protein 8.4 g, SaturatedFat 11.8 g, Sodium 646.2 mg, Sugar 16.5 g

BEST RAW-BROCCOLI SALAD



Best Raw-Broccoli Salad image

After monkeying around with several broccoli salad recipes, I finally came up with a winner that I love, and my guests do too. This is excellent on a buffet table and always goes quickly.

Provided by Lennie

Categories     Lunch/Snacks

Time 20m

Yield 12 serving(s)

Number Of Ingredients 8

1 large head broccoli
8 slices cooked bacon, crumbled
1/2 cup finely diced red onion
1/2 lb sharp cheddar cheese, grated
1 cup low-fat mayonnaise
2 tablespoons rice wine vinegar
1/4 cup white sugar
1 cup cherry tomatoes, halved

Steps:

  • Prepare broccoli by washing it well, trimming off large leaves, cutting florets into bite-size pieces and peeling the stem, then slicing thinly.
  • Place in a large bowl and add crumbled bacon, onion and cheese; stir.
  • In a small bowl or measuring cup, combine mayo, vinegar and sugar.
  • Pour over salad ingredients and toss well; refrigerate for at least 4 hours to let flavours blend.
  • Just before serving, add the halved cherry tomatoes and stir again.

BEST BROCCOLI SALAD



Best Broccoli Salad image

I've taken this salad to church in Nebraska and Florida. I've never taken any home!

Provided by Ann

Categories     Salad     Vegetable Salad Recipes     Broccoli Salad Recipes

Time 40m

Yield 6

Number Of Ingredients 6

1 large head fresh broccoli
1 large head cauliflower
2 apples - peeled, cored and chopped
1 (11 ounce) can mandarin oranges, drained
⅓ cup sunflower seeds
1 (16 ounce) bottle Catalina salad dressing

Steps:

  • Cut broccoli and cauliflower into small to medium florets; combine with apples and oranges.
  • Pour enough dressing over ingredients to coat; toss and sprinkle with sunflower seeds. Serve immediately or allow to chill and flavors to blend.

Nutrition Facts : Calories 412.6 calories, Carbohydrate 44.5 g, Fat 26.1 g, Fiber 6.4 g, Protein 4.7 g, SaturatedFat 3.6 g, Sodium 810.7 mg, Sugar 33.4 g

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