Cookbook:Broccoli Salad

Broccoli Salad
Category Salad recipes
Servings 12
Time overnight

Cookbook | Ingredients | Recipes | Broccoli Salad

This salad is often served at potlucks.

Home-made broccoli salad
Broccoli salad from a restaurant


  • 7 to 8 cups (700–800 grams (1.5–1.8 lb)) broccoli florets. Two bunches of broccoli supplies enough florets. If not, then add stems and stalk (peeled and chopped finely).
  • for each cup of broccoli, one slice of crisp fried bacon, crumbled (smoked bacon works well)
  • one red or sweet onion, chopped (Vidalia are recommended)
  • one apple, chopped (optional)
  • 1 cup (80 grams (2.8 oz)) raisins, plumped in boiling water
  • 1 cup (250 grams (8.8 oz)) mayonnaise
  • ½ cup (110 grams (3.9 oz)) sugar (or equivalent in artificial sweetener)
  • ½ cup (40 grams (1.4 oz)) pecans or sunflower seeds
  • dash of cider vinegar or lemon juice


  1. Whisk mayonnaise, sugar, and vinegar or lemon juice.
  2. Mix remaining ingredients and combine completely in a large bowl.
  3. Cover.
  4. Cool in the refrigerator overnight before serving.

Notes, tips, and variationsEdit

  • Keep refrigerated.
  • May be served with additional pecans or sunflower seeds sprinkled over the top.