Broccoli Salad

Prep Time
Cook Time
Ready In

"I blanch the broccoli first then drain and paper towel dry if you don't mind cruchy raw veggies then just make as stated"

Original recipe yields 7 servings


  • Serving Size: 1 (161.9 g)
  • Calories 391.2
  • Total Fat - 22.2 g
  • Saturated Fat - 9.8 g
  • Cholesterol - 64 mg
  • Sodium - 847.2 mg
  • Total Carbohydrate - 32.2 g
  • Dietary Fiber - 2.2 g
  • Sugars - 15.2 g
  • Protein - 17.7 g
  • Calcium - 305.2 mg
  • Iron - 1.8 mg
  • Vitamin C - 18.4 mg
  • Thiamin - 0.3 mg

Step 1

Remove the tough stalk at the end and wash broccoli head thoroughly. Drain on a kitchen towel then pat dry with paper towels. Cut the head into small flowerets. Place in a large bowl. Add the crumbled bacon, onion, cheese and raisins.

Step 2

In a small bowl, combine mayonnaise and garlic, vinegar and sugar. Pour over veggie mixture and toss gently. Season with salt and ground pepper. Place cherry tomatoes around the bowl. Refrigerate until serving

Tips & Variations

No special items needed.

Tags : Salads


TwisSis RIP Forever in our Kitchen

I esp favor dual-purpose recipes that satisfy the salad & veggie portions of a meal, esp for dinner parties. A broccoli salad has always been a fave to accomplish this. I made it my own, but feel I kept the "bones" of the recipe intact. I reduced the amt of dressing a bit as we (& most Icelanders) prefer salads lightly dressed. 1 guest has issues w/tomatoes, so I used sliced black olives instead. Lastly, I added some pine nuts for extra crunch. It was served w/grilled lamb tenderloin & rosti potatoes & was excellent. Thx for sharing this sure-to-be-repeated recipe. :-)

(9 Jul 2018)