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Broccoli Salad

I love broccoli – steamed with lemon on the side. Goes great with seafood and steaks! Sometimes it’s nice to mix things up a bit, and this broccoli salad is my favorite. My favorite types of meals are those that mix up all the different flavor elements – salty, sweet, chewy, crunchy, soft, tangy, etc… This recipe does all of those things by itself! This is great all year-round, but especially during the holiday season, and a total winner at Thanksgiving, Christmas, and holiday parties.
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes


  • 0.5 cup Hellman’s mayonnaise (or any other brand, just get the non-sweetened stuff – no Miracle Whip)
  • 3 tbsp apple cider vinegar
  • 2 tbsp whole grain mustard (or spicy, if you like!)
  • 2 tbsp honey or agave syrup
  • 2 count green onions, finely chopped
  • 0.5 cup walnut pieces
  • 0.5 cup craisins
  • 4 count bacon slices, chopped into bits
  • 4 cups raw broccoli (in bite-size pieces)


  • Rinse raw broccoli and break into bite-size pieces. Place in large mixing bowl and chill in refrigerator.
  • Mix together first four wet ingredients. Add or subtract to get it to the exact taste you’d like. Err on the side of a little more salty / tangy than what you’d like, because the craisins and walnuts will definitely help to even that out later on.
  • Break up the craisins (they will be sticky) and mix with the walnut pieces to distribute in a small bowl. Mix in the green onions and bacon.
  • Bring the broccoli out, and add the dressing, stirring to incorporate. Next, add the craisins / walnuts / green onions / bacon, and stir to incorporate.
  • Let the salad chill either in the freezer for 30 minutes, or in the refrigerator for 1-2 hours before serving. If making in advance, add the dressing the day you plan to serve it.


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