Broccoli Salad

We have delighted in Broccoli Salad for whatever length of time that I can recall. I think we initially had it a BBQ eatery years prior and have attempted various plans from that point forward.

I’ve posted a couple of broccoli plates of mixed greens here on the site (Strawberry Broccoli Salad and this Broccoli Slaw), and both are flavorful, however this one is my untouched most loved formula for Broccoli Salad. It originates from my sister-in-law (on the hubby’s side).

As I had referenced, we have attempted loads of adaptations of this formula, yet the present rendition has all the fixings that I love. The mix of broccoli, sunflower seeds, bacon, and craisins is totally astonishing. Since I originally attempted this formula, we have made it a couple of more occasions and even my family concurred it was their new top choice.

Broccoli Salad

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Recipe by LillunaCourse: SaladsCuisine: AmericanDifficulty: Easy


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The problem with most broccoli salads is the broccoli — the raw broccoli. Some people like raw broccoli, and actually, I love raw broccoli stems.


  • 1 cup reduced-fat mayonnaise

  • 1/2 cup craisins

  • 3 tbsp sugar

  • 7 cups broccoli florets, chopped

  • 1/2 cup shelled sunflower seeds

  • 8 slices bacon cooked and crumbled


  • In a large bowl combine mayonnaise, craisins, sugar, and vinegar. Add broccoli and stir to coat. Cover and chill in the refrigerator for at least 2 hours or up to 24 hours.
  • Before serving, stir in sunflower seeds and bacon. ENJOY!


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