Broccoli Salad

Donna Graffagnino


My mom passed down this recipe to me and over time I've tweaked it, tried different things, and it still always comes out amazing. It's so easy to make a day ahead of time and it's healthy, too!

★★★★★ 1 vote
15 Min
25 Min
No-Cook or Other


10 slice
1 bunch
fresh broccoli, cut into bite size pieces
carrot, shredded
1/4 c
red onion, chopped
1/2 c
craisins, golden raisins, or red grapes, halved
1 c
cheddar cheese, shredded (optional)
1 c
blanched slivered almonds or sunflower seeds


3 Tbsp
white wine vinegar
1 c
miracle whip or mayo
2 Tbsp
white sugar or splenda (only if not using miracle whip)


1Fry bacon in deep skillet until evenly brown and crispy.
2Drain on plate lined with paper towels and set aside.
3In a medium bowl, combine the broccoli, onion and craisins/raisins/grapes.
4In a small bowl, whisk together the vinegar, sugar and mayonnaise. Pour over broccoli mixture, and toss until well mixed. Refrigerate for at least two hours, but overnight is best.
5Before serving, toss salad with crumbled bacon, almonds or sunflower seeds, and cheddar cheese if desired.
6*Cooks Notes:
If you like raw broccoli, then make sure it's cut small enough for easy chewing. If you like tender crisp broccoli you can add the broccoli to boiling water and as soon as it starts to boil again, drain it and shock broccoli in ice water.

Frozen broccoli florets also work well if you blanch them until coming back to a boil then shocking with ice water. Use a good name brand for the best quality broccoli.

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