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  • Writer's pictureDairy Keen

Broccoli Salad

I had this fun salad the other day at a friend’s house. I had forgotten how great this salad is. I hope you remember how much you love it too.


Broccoli Salad

2 heads of fresh broccoli (do not use frozen) 1/2 cup chopped red onion 1/2 cup raisins or Craisins , optional 1 cup mayonnaise 2 tablespoons vinegar (white, rice, or apple cider) 1/4 cup sugar ¼ teaspoon salt 1/8 teaspoon ground black pepper 6 to 8 slices cooked bacon, crumbled 10 cherry tomatoes, cut in half 1/3 cup slivered almonds or pecans 8 ounces sharp Cheddar or Mozzarella Cheese, cut into very small chunks

Trim off the leaves from the broccoli stem and remove the tough stalk at the end, throw away.


Wash broccoli head thoroughly. Cut the broccoli head flowerets into bite-size pieces. Place in a large bowl. Add the onion, raisins if using. In a small bowl, combine the mayo, vinegar, sugar, salt and pepper, stirring well. Add to broccoli mixture and toss gently. Refrigerate until ready to serve. It is best if made at least an hour ahead. Just before serving add the Bacon, Cherry Tomatoes, Almonds and Cheese.


Can also be made with 2 packages Broccoli Slaw Mix, which is the broccoli stalks shredded and shredded carrots.


** Gluten Free as written.

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