Prep 30 mins
Cook 0 mins
An easy salad to serve as a side with picnic food or a Sunday roast. Leftovers keep well (I actually prefer it after it sits overnight). I use Hellmans mayo. I find this is best with the florets only.
- 2 bunches broccoli, chopped
- 10 slices bacon, cooked and crumbled
- 1⁄2 cup onion, minced
- 1 cup mayonnaise
- 1⁄2 cup sugar
- 2 tablespoons cider vinegar
- Whisk together mayo, sugar, and vinegar.
- Add remaining ingredients and toss to coat.
- Serve immediately or chill.
Nice salad as a great side dish to any meal or for carrying to a potluck. I blanched the broccoli for 2 minutes then immersed into cold water to retain color. Also, the salad was made 3 hours before serving and chilled. We enjoyed this salad. Prepared as a participant for the Summer Salads Event in the Photo Forum June 2009.
This was a great salad. I love broccoli salads like this one. Prepared for PAC Spring 09.
My mother loves broccoli salad and this sounds like a great one! I already make this type of salad but I use cauliflower florets too and also instead of frying bacon, I use Hormel bacon bits! This saves time and it is also better when it sits overnight! I have been a huge Steelers fan for years, Go Black and Gold!!!