Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
The best one yet
I’d like to make this salad for a large crowd. I’m looking to serve 60 people. Any idea how much of the ingreidents I’ll need?
Hi, Tanya! The recipe says it serves 4 to 6. If you divide 60 by 4, you get 15. So I would multiply the recipe by 15 to get enough to serve 60.
I was looking for a simple salad to make for my nutrition class at school and found this recipe. I didn’t taste it because I don’t eat like onion and peas but my teacher loved it. She even invited other teachers to taste it. It must have been really good.
Hi, Gee! We don’t currently calculate nutritional information on our recipes. I’d recommend using an online nutritional calculator like this one
Unrivalled this salad is a crowd pleaser even with fussy kids. Thank you! Yum!
Yet another winning recipe from Elise! I made this Friday night to take on our boat Saturday…and I’m still eating it here on Tuesday (though this will probably be my last day). I’ve seen many broccoli salad recipes with cheese, and was CERTAIN I would miss the cheese, but I did not. This was perfect as it. I used all the dressing, and it did pool at the bottom of the serving bowl, but I just mix it all up right before dishing it onto my plate. I will probably use less dressing next time. But this is a keeper. And I love that it keeps several days in the fridge, and gets better with time.
I use a vidalia onion vinagrette dressing and this salad turns out awesome every time. I also add craisins & cheddar cheese to the mix. They are requesting me to bring this to our cookout gatherings now!LOVE, love, love this recipe!
I use low fat mayo with a Coleslaw Dressing from Kraft with some apple cider vinegar and some Greek yogurt. I also put sunflower seeds, raisins, bacon bits plus dried cranberries
I really liked the recipe, but did not feel like adding the peas and bacon. So, I did what I do best. I used the recipe as a base and went along and created my own. I substituted slivered almonds with sunflower seeds and mayonnaise with olive oil. Thanks for the idea. You are great!
Just used this recipe today for a church meeting and it was a hit.. I didnt even get to save any for me… except the bits on the bottom… i used salad toppers instead of bacon and used sunflower seeds and crushed pecans and dried cranberries to garnish.
I made this salad this weekend and it was seriously amazing! I didn’t have any peas at hand, so I used some dried cranberries, someone here suggested it and I really didn’t miss the peas! I’m making this again tonight to serve with dinner :) Love it!
This salad is so delicious! My husband and I love the tanginess. I add cheddar cheese :)
I love the broccoli salad recipe. It is full of texture and I prefer cooked broccoli to raw broccoli. Yum! I served it with steak strips. Thanks for sharing. Sunday
I have made this salad a couple of times and it is SO yummy. I substituted the peas with shelled edamame. The edamame added a little more crunch. So good! It’s a keeper!
I love Broccoli salad, especially with this kind of sweet-sour dressing (also worth trying: combine broccoli with spring onions, a cup of raisins and peanuts each and the same dressing – yum!). Instead of blanching the florets in a separate pot of water, I place them into a strainer and blanch them by pouring one kettlefull of boiling water over them (out of the electric kettle). The broccoli florets are bright green, not raw and still crunchy and you don’t have to wash the pot.
Thank you for this blog! I am a regular reader from Germany and really enjoy your recipes!
This is delicious. I like that the broccoli is blanched first. I also added a small handful of raisins to the dish.
Go light on the mayo, add some dijon mustard, skip the bacon, add some slices of fried kielbasa for the win!
I have a similar recipe for broccoli salad, except I also add seedless green grapes, cut in half, lengthwise, and sunflower seeds. I also don’t put in the peas, or the almonds. And the dressing I make is mayonnaise, lemon juice, and sugar.
My uncle brought over some broccoli from his garden so I was looking for a recipe that was tasty but didn’t over flavor the showcase ingredient. This was it! Made it for a big family dinner and everyone raved over it. Also made the tomato pie (mini ones) to take cause they’re a favorite of mine.
One of my favorite things about this site is that I can generally read the recipe and make it same day without having to do a test run. Your recipes are always great and reliable, Elise. Thanks!
Love it! To make it vegetarian, we left out the bacon. To give it more chewiness, we added a can of garbanzo beans (rinsed). This could be made vegan by using Nayonnaise, and substituting sugar for the honey.
Thank you thank you thank you for this wonderful recipe. I made this last night and it was delicious – I was polishing off the leftovers at midnight after everybody else went to bed. I don’t think there’s ever been a broccoli dish I could say that about until this one! I didn’t have a couple of the main ingredients on hand (bacon, red onion) but the recipe is completely flexible – I substituted dried cherries and a mix of green and white onions. Why does it seem like every recipe from this site turns out well?