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.
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?
Bacon Broccoli Salad
- 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
- In a large bowl, toss broccoli, bacon and grapes.
- In a small bowl, whisk together cream, vinegar and honey.
- Once dressing thickens, pour over broccoli salad and toss to coat.
- 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.
Amount Per Serving: Calories: 81Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 102mgCarbohydrates: 12gFiber: 2gSugar: 8gProtein: 3g
Nutrition information is an estimate only.
14 thoughts on “Bacon Broccoli Salad Recipe”
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.
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.
Red peppers sounds like it could be a great addition, they’d add a different kind of crunch from the broccoli.
Ahh I LOVE a broccoli salad, maybe I’ll be make some from my garden this summer!
This salad looks really delicious and very healthy!
My Cousin makes a watermelon, mint, feta salad that I was hesitant about but is delicious and fast in the summer time.
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?
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.
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?
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.
I make a salad that is similar, but has broccoli, cauliflower , raisins and onions with a similar dressing! It’s a PA Dutch recipe!
Oooh I love cauliflower. That sounds like a great addition!
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?
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.