Broccoli Salad Supreme Recipe

 Broccoli Salad Supreme Recipe Broccoli Salad Supreme Recipe photo by Taste of Home Rating 5

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People can't get enough of the sweet grapes and crunchy broccoli in this colorful salad. I appreciate its make-ahead convenience. —Terri Twyman, Bonanza, Oregon

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Broccoli Salad Supreme Recipe
  • Prep/Total Time: 10 min.
  • Yield: 20 Servings
    •
10 10

Ingredients

  • 10 cups broccoli florets (about 3-1/2 pounds)
  • 6 cups seedless red grapes (about 3 pounds)
  • 1 cup sliced celery
  • 6 green onions, sliced
  • 2 cups mayonnaise
  • 2/3 cup sugar
  • 2 tablespoons cider vinegar
  • 1 pound sliced bacon, cooked and crumbled
  • 1-1/3 cups slivered almonds, toasted

Directions

  • In a large salad bowl, combine the broccoli, grapes, celery and onions. In a small bowl, combine the mayonnaise, sugar and vinegar. Pour over broccoli mixture and toss to coat.
  • Cover and refrigerate for at least 4 hours or overnight. Just before serving, gently stir in bacon and almonds. Yield: about 20 servings.

Nutritional Facts 1 serving (1 cup) equals 344 calories, 26 g fat (4 g saturated fat), 14 mg cholesterol, 268 mg sodium, 25 g carbohydrate, 4 g fiber, 7 g protein.

Originally published as Broccoli Salad Supreme in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p180

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Reviews for Broccoli Salad Supreme

Broccoli Salad Supreme Recipe

Broccoli Salad Supreme

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(1-6) of 6 reviews

Reviewed on Jul. 03, 2012 by xander12

I've made this salad several several times and always receive compliments.

Reviewed on Apr. 19, 2012 by chocoloco

Better than amazing. We sometimes use Bacos. Hehe!

Reviewed on Feb. 12, 2012 by nottachef

Excellent!!!

Reviewed on Nov. 04, 2011 by tuffie47

GREAT CROWD PLEASER. I CHANGED THE SUGAR TO SPLENDA AND USED LOW FAT MAYO AND TASTED GREAT. IT IS NOW MY POTLUCK STAPLE

Reviewed on May. 21, 2011 by LZsgirl

Always a hit at potlucks. I cut the sugar in half - and we never miss it!

Takes time to cut everything up but then, it is a snap to assemble!

Reviewed on Jan. 02, 2010 by cynwilli

I make it with raisins or dried currents. So easy to make and everyone loves it where ever I take it.

 
 

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