Broccoli Salad
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Yield: 6 to 8 servings
Tired of the same old spinach salad? Here's a delicious alternative made with good-for-you broccoli. 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.Ingredients:
4 cups broccoli florets4 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
Instructions:
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.
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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.