The Best Broccoli Salad is a fresh, crunchy salad with a delicious creamy dressing. Fresh broccoli, bacon, raisins, onion, sunflower seeds, chopped walnuts.
BROCCOLI SALAD WITH CREAMY DRESSING
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, then you’ll love this one!
VIDEO INCLUDED BELOW:
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!
WHAT YOU’LL NEED:
fresh broccoli
bacon
raisins
chopped walnuts
red onion
sunflower kernels
mayonnaise
sugar
vinegar
fresh black pepper
HOW TO MAKE BROCCOLI SALAD WITH CREAMY DRESSING:
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.
Cook’s Note: 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. Also, try adding mandarin oranges to this – really good!
Originally published April 2012
Updated & Republished: May 2019
BROCCOLI SALAD WITH CREAMY DRESSING
Broccoli Salad is a fresh, crunchy salad with a delicious creamy dressing. Fresh broccoli, bacon, raisins, onion, sunflower seeds, chopped walnuts.
Print Pin RatePrep Time: 15 minutes
Total Time: 15 minutes
Servings: 8
Calories: 504kcal
Ingredients
- 5 cups chopped broccoli
- 1/2 lb bacon, cooked and crumbled
- 1/2 cup raisins
- 1/2 cup chopped walnuts
- 1/2 cup finely chopped red onion
- 1/2 cup sunflower kernels
- 1 cup mayonnaise
- 1/2 cup white sugar
- 3 tbsp vinegar
- 1 tsp fresh black pepper
Instructions
- Chop broccoli. I don't usually use the stalks in this salad, just the florets (top parts.)
- In a large bowl, add chopped 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.
Video
Notes
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.
Nutrition
Calories: 504kcal | Carbohydrates: 27g | Protein: 8g | Fat: 41g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 388mg | Potassium: 417mg | Fiber: 3g | Sugar: 14g | Vitamin A: 7.7% | Vitamin C: 63.1% | Calcium: 4.9% | Iron: 8.2%
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Want more favorite salads like this one? Try these!
CHICK-FIL-A SUPERFOOD SALAD
CARROT RAISIN SALAD
ASIAN RAMEN SALAD
Linda says
This is probably my favorite salad. My version is just broccoli, bacon, red onion and shredded sharp cheddar cheese. For the dressing I use cider vinegar, sugar and Kraft Olive Oil Mayo which seems to keep the dressing thicker. Yum! Your version looks delicious!
Maureen @ Orgasmic Chef says
I was just given a recipe for broccoli salad and then seeing your photo, I'm going to try yours. It looks really good.
Jennie says
I have made a variation of this broccoli salad that is very similar to your recipe, and it is so good. Thanks for sharing.
Anonymous says
I want to make this recipe because it looks so good but am confused to where I should place the freshly ground pepper, in the chopped ingredients or the dressing? Can't wait to make this one — but again all your recipes are winners!
Elizabeth
The Country Cook says
Hi Elizabeth, thanks for catching that. It goes in with the dressing. 🙂
Cookielady says
I have a version of this recipe too. With mine I use cranraisins instead of raisins, sliced almonds instead of walnuts and I totally leave out the onions. Thanks so much for reminding me to make this again. Everyone loves it.
Cookielady says
I have a version of this recipe too. With mine I use cranraisins instead of raisins, sliced almonds instead of walnuts and I totally leave out the onions. Thanks so much for reminding me to make this again. Everyone loves it.
Kiri W. says
Looks intriguing! I haven't had broccoli this way before.
carolinaheartstrings says
This is one of my favorite salads. Your recipe looks terrific.
Holly says
Bran, Broccoli is my all-time favorite veggie! This salad sounds delish! 🙂
Annie says
This recipe definitely reminds me of summer! It's a staple at just about any picnic or bbq you go to and one of my favorites!
Andrea says
Made this exactly to your recipe. I think this is the best version I have ever made. Love the dressing!!
Katherine says
Believe it or not at 50 years of age I don't think I have ever had anything like this.Other than boiling brocolli or dipping it in sour cream /'finger foods' didn't know what else to do with it. This was absolutely wonderful. Thank you for sharing!!
Becky says
Brandie,
Your broccoli salad looks so good. I have made this before, but it's been awhile. Thanks for jogging my memory.
Neese says
oh my goodness… the deli in my local grocery store sells this salad and I love it… i think it is the same recipe…. I am so happy I will be able to make my own now instead of having to purchase from the kind of pricey deli!
thank you so much for posting this recipe!
Jenny says
I substituted halved, red seedless grapes for the raisins. Very good.
Drea says
Just saying – I came home with an empty bowl. People kept going back for seconds and thirds. Ha!
Frida says
I love this salad. Perfect to take to a potluck!
Sharon says
Hey! This looks wonderful! Is it kid friendly? Like, has anyone had their kids just love this? My kids can be picky when it comes to vinegar, so I was wondering how strong that was?
Melissa says
My kids and my 3 nieces love this salad. You don’t taste the vinegar at all.
Melissa says
This is slightly different than the version I make but it still sounds yummy. I use the same dressing but put broccoli, cauliflower, craisins, sharp cheddar cheese, and bacon in my salad. ????
Betty says
IN mine I use an Apple, craisins, honey rioasted pecans, no onion. Only the flourettes. Use a good mayonnaise, hellmans or Kraft. Good mayo is the key to a good dressing
Brandie @ The Country Cook says
Sounds delicious Betty!!
Cherise says
This is an amazing salad. They have served this at a local deli for years and I have always been meaning to figure out a recipe for it and here it is. Delicious!
Brandie @ The Country Cook says
Thanks so much Cherise!!
Beverly says
Looks great and will definitely be making it. By the way, if you aren’t using the stalks, you are missing out on the best part of broccoli!! Take a knife or a peeler to get rid of the stringy, hard outer part and what you are left with is just simply delish. I either chop it up when using broccoli in a dish & add it….or eat it as I’m chopping!!!
Thanks for posting this recipe (and so many others!), I look forward to trying this out.
Janet says
I had 22 people for dinner – silly me, I should have doubled the recipe! The bowl was empty before everyone got to it. I followed the recipe to the letter, but next time I won’t go out of my way to get the chopped walnuts, I’ll just chop whatever nuts I have on hand. I feel like almonds or cashews would work just as well.
My only question, regarding the nutritional information is regarding the serving size. Are those numbers for a half cup serving, or more?
Brandie @ The Country Cook says
Hi Janet! Woo hoo! Yay! An empty bowl is always a sign of success – ha! So happy everyone loved it. So, as for serving sizes, I always tell folks to go with their trusted nutritional calculators in regards to nutritional values and serving sizes. However, as a general rule of thumb, I try my best with the calculators to get it to the nearest cup-size serving. So, in this case, one serving would be about one cup. 🙂