Broccoli Salad Recipe
Easy and Colorful Broccoli Salad!
I love all of the colors in this salad! It isn’t just pretty though – it is really delicious. A wonderful combination of textures and flavors, and a great addition to any meal or potluck. This recipe is definitely a keeper!
The salad ingredients are pretty simple: fresh broccoli florets, red onion, Craisins, toasted salted sunflower seeds, bacon, and a bag of broccoli slaw. Coleslaw is different than broccoli slaw – you can find broccoli slaw near the pre-cut packaged veggies in the refrigerated produce area. It is made mostly from broccoli stalk rather than cabbage.
Just throwing this out there as an option – If you are serving this salad the same day, you can blanch the broccoli florets in salted boiling water for a minute, then drain and let dry on a clean towel before adding to the salad. This slightly improves the texture of the broccoli and enhances the color, but it may not keep as long. The salad is excellent with or without blanching though, so do whatever you like!
I noticed that broccoli salad dressing recipes are pretty similar, but some call for different types of vinegar. So I tested out 5 different types of vinegar since I had them all on hand. I just had to know!
Anyway, they are pretty similar – being vinegar and all – but each has a bit of a different flavor and intensity. My favorite flavors for this recipe are red wine, rice, or white wine vinegar.
Take this broccoli salad to your next potluck or BBQ and it will be a big hit! Enjoy!
This recipe is slightly adapted from Our Best Bites.
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Broccoli Salad Recipe
- 2 to 3 heads of fresh broccoli, cut into bite-size florets
- 12-ounce package broccoli slaw
- 1 cup Craisins (about 5 ounces)
- 1 cup toasted salted sunflower seeds
- 6 slices bacon, cooked and chopped
- 1/2 red onion, finely chopped
- 1/2 cup mayonnaise
- 1/2 cup plain Greek yogurt (5.3 ounces)
- 1/4 cup red wine vinegar
- Heaping 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1/4 cup granulated sugar
- Optional: If you are serving the salad the same day, you can blanch the broccoli pieces in salted, boiling water for about 1 minute, then drain and let dry on a clean towel. This will enhance the color and slightly soften the broccoli.
- Toss salad ingredients together in a large bowl.
- In a small bowl, whisk together the dressing ingredients. Drizzle the dressing over the salad and chill for about an hour before serving, if possible.
In the dressing, you can use 1 cup mayonnaise instead of using 1/2 cup Greek yogurt and 1/2 cup mayonnaise. Also, rice vinegar or white wine vinegar are great substitutes for the red wine vinegar.