Broccoli Salad is made with fresh broccoli, bacon, raisins, onion, sunflower seeds, chopped walnuts. A slightly crunchy salad with a delicious creamy dressing!
A DELICIOUSLY FRESH SUMMER SALAD
I used to always buy this broccoli salad at my local deli. When I was working two jobs, there wasn't much time for preparing food. So, I would always stop by the deli to grab this salad and a sandwich. It was my favorite. So, when I had time, I was determined to learn how to make it for myself and to have something a bit different to take to all those summer cookouts! If you like my Amazing Pasta Salad recipe, then you'll love this one!
CAN I ADD CHEESE TO BROCCOLI SALAD?
You can add whatever you like to this versatile broccoli salad. Personally, I love it with bacon, raisins and sunflower seeds but you can add what you love. Craisins, mandarin oranges and cheese are all great additions to this recipe. Remove or add what you like!
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- fresh broccoli
- chopped walnuts
- red onion
- sunflower kernels
- fresh black pepper
HOW TO MAKE BROCCOLI SALAD:
Chop broccoli. I don't usually use the stalks (but you can) in this salad, just the florets (the tops). I like to make sure I chop them up into manageable, bite-size pieces.
To save on time, you can purchase bags of fresh chopped broccoli florets. Most grocery stores carry the larger bags near where the bagged lettuces are located. In a large bowl, add broccoli, bacon, raisins, walnuts, chopped onions and sunflower kernels.
In a medium bowl, make the dressing. Whisk together mayonnaise, sugar, vinegar and black pepper until thoroughly combined.
Pour dressing over salad ingredients.
Give it all a really good stir to combine.
This salad can be made a day ahead of time and should be kept stored in a bowl with an airtight lid in the refrigerator. Stir again just before serving.
CRAVING MORE SALADS?
The Best Broccoli Salad (+Video)
- 5 cups chopped broccoli
- ½ pound bacon, cooked and crumbled
- ½ cup raisins
- ½ cup chopped walnuts
- ½ cup finely chopped red onion
- ½ cup sunflower kernels
- 1 cup mayonnaise
- ½ cup granulated sugar
- 3 Tablespoons vinegar
- 1 teaspoon fresh black pepper
- Since broccoli then chop it into bite-sized pieces broccoli. I don't usually use the stalks in this salad, just the florets (the top parts.)
- In a large serving bowl, add chopped broccoli, bacon, raisins, walnuts, chopped onions and sunflower kernels.
- In a separate medium bowl, make the dressing. Whisk together mayonnaise, sugar, vinegar and black pepper until thoroughly combined.
- Pour dressing over salad ingredients. Give it all a really good stir to combine. Then serve or allow it to soften in the refrigerator (covered) for about an hour before serving.
- You could use chopped green onion for a milder onion flavor if you prefer but I love the look of the red onion in this salad. It adds color and flavor.
- This salad can be made a day ahead of time and should be kept stored in a bowl with an airtight lid in the refrigerator. Just remember to stir well again before serving.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Originally published April 2012
Updated & Republished: May 2019