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Broccoli Salad

Broccoli Salad
6 votes, 4.00 avg. rating (79% score)

Yield: 6 to 8 servings

Tired of the same old spinach salad? Broccoli Salad is a delicious alternative. It incorporates the same flavors as the standard spinach salad, but it can be made up to a day in advance and won't wilt on the buffet table.


  • 4 cups broccoli florets
  • 4 hard-boiled eggs, thinly sliced
  • 1/2 cup (or more) thinly sliced onion
  • 10 slices bacon, fried crisp and crumbled
  • 1 cup mayonnaise
  • 1/4 cup white sugar
  • 3 tablespoons vinegar


Blanch the broccoli in boiling water to cover for 30 seconds. Remove the broccoli from the water and plunge it into ice water to stop the cooking. Drain well.

In a large bowl, combine the broccoli, eggs, onion, and bacon. In a small bowl, mix together the mayonnaise, sugar, and vinegar, whisking until the sugar is dissolved. Pour over the broccoli and mix gently. Refrigerate for 6 hours or overnight before serving. Just before serving, toss lightly.

Updated Thursday, May 23rd, 2002
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One Response to Broccoli Salad

  1. Anonymous May 4, 2007 at 10:50 am #

    I haven’t tried this recipe yet — I make mine very similar — instead of eggs, I add raisins amd everyone loves it. I use red onions and red wine vinaigrette.

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