Bacon Broccoli Salad Recipe

broccoli-grape-salad

I had never had this salad before moving to Washington.  Apparently it’s a potluck staple in the Pacific Northwest.  My mother in law has made this a few times for me and I’ve played around with it quite a bit since.  There are variations of course, raisins or grapes, mayonnaise or milk based dressings, but this version is my favorite.

Now that I’m cooking for four, I put  a lot more thought into meals, especially when two of our foursome are constantly hungry teenage boys.  I know that they might not eat incredibly healthy on their own, so I try to ensure that there is lots of fruit available for snacks, and lots of vegetables in dinner.

I sometimes make several different kinds of salad for dinner with bread and cheese.  It’s a great way to use up vegetables from previous dinners and saves some money by not cooking a meat main dish for every meal.

measuring-broccoli

This salad is perfect for a night like that because it’s so different from other salads.  The crunchy broccoli is the backdrop for juicy sweet grapes and salty bacon.  The creamy, tangy dressing ties it all together.  I was wary of this salad the first time I saw it, but it’s now become a family favorite.

Do you have any recipes that your thought were weird until you tried and loved them?

broccoli-bacon-salad

 

Bacon Broccoli Salad

Prep time: 10 minutes
Cook time: 0 minutes
Total time: 10 minutes
Yield: 12-15 servings

Ingredients

  • 5 cups
    bite sized broccoli pieces
  • 3 slices
    bacon, cooked and chopped
  • 2 cups
    red grapes, sliced in half
  • 1/4 cup
    heavy cream
  • 1 tsp
    cider vinegar
  • 2 TBS
    honey
  • to taste
    salt and pepper

Cooking Directions

  1. In a large bowl, toss broccoli, bacon and grapes.
  2. In a small bowl, whisk together cream, vinegar and honey.
  3. Once dressing thickens, pour over broccoli salad and toss to coat.
  4. Season with salt and pepper to taste.

 

 

Approximate cost/serving: I always buy a ton of broccoli when it’s on sale, and this is the perfect recipe to use it.  I bring this to potlucks, serve it with dinner, even have it for lunch.  It’s the perfect big batch salad because it lasts for a few days and only cost me 40 cents a serving!

Vegetarian/Gluten Free: You can make this without the bacon if you’re looking for a vegetarian version.  The salad is gluten free.


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14 Responses to “Bacon Broccoli Salad Recipe”

  1. Cookin' Canuck
    April 6, 2011 at 8:07 pm #

    Oh yes, I’ve seen this salad many times at Pacific Northwest potlucks and it is always popular. Thanks for bringing back some good memories.

  2. MommyLisa
    April 7, 2011 at 5:26 am #

    My husband found a bacon broccoli salad recipe online – I thought it was weird but it was DELICIOUS. It had red peppers though…Otherwise it was almost the same as this recipe.

    • diana
      April 21, 2011 at 8:51 pm #

      Red peppers sounds like it could be a great addition, they’d add a different kind of crunch from the broccoli.

  3. Heather
    April 7, 2011 at 10:15 am #

    Ahh I LOVE a broccoli salad, maybe I’ll be make some from my garden this summer!

  4. Maris (In Good Taste)
    April 7, 2011 at 12:38 pm #

    This salad looks really delicious and very healthy!

  5. Alyia
    April 7, 2011 at 12:57 pm #

    My Cousin makes a watermelon, mint, feta salad that I was hesitant about but is delicious and fast in the summer time.

    • diana
      April 21, 2011 at 8:50 pm #

      Oooh that sounds really good. Watermelon and feta go so well together, and I have plenty of mint in the back yard. Is there a dressing for the salad?

  6. Livin Local
    April 16, 2011 at 7:46 am #

    Simply lovely! I had not idea that this is a “regional dish.” In California it has gone from old school to all current again. Everyone loves broccoli salad! Will certainly toss in a bit of cider vinegar next time as that is just a perfect compliment to the fruit in the salad.

    • diana
      April 21, 2011 at 8:30 pm #

      I’m glad to hear someone from out of the Pacific Northwest has heard of it. Most people I’ve talked to about it have simply been confused. Maybe it’s a West coast thing?

  7. nell
    March 31, 2012 at 8:24 am #

    We love broccoli salad in south Alabama and always add chopped pecans, sometimes toasted first. I’ve even added raisins or dried cranberries. I have never used cream; just vinegar, a little olive oil and either sugar or sweetner.

  8. Lori
    April 1, 2012 at 2:36 pm #

    I make a salad that is similar, but has broccoli, cauliflower , raisins and onions with a similar dressing! It’s a PA Dutch recipe!

    • Diana
      May 11, 2012 at 10:23 pm #

      Oooh I love cauliflower. That sounds like a great addition!

  9. Sonia
    April 11, 2014 at 10:06 pm #

    How far ahead can you toss this salad with the dressing? Is it best to do it ahead or take dressing along with salad and toss when people are ready to eat it?

    • Diana
      April 11, 2014 at 10:09 pm #

      Great question Sonia. It really depends on your preference. The broccoli holds up really well in the dressing. It will get a little softer, but not like lettuce would. We eat leftovers of this salad up to two or three days later.

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