Because broccoli salad won't wilt like lettuce salads, you can make it ahead for added convenience. To enhance the salad, I will sometimes add walnuts, green grapes, mushrooms and a touch of onion. You can also mix in cauliflower florets with the broccoli, then squeeze on a hint of lemon juice.—Nova MacIsaac, Souris, Prince Edward Island
- 2 cups broccoli florets
- 4 bacon strips, cooked and crumbled
- 1/4 cup chopped sweet red pepper
- 1/2 cup mayonnaise
- 2 tablespoons sugar
- 1 tablespoon vinegar
- In a bowl, combine broccoli, bacon and red pepper. In another bowl, stir the mayonnaise, sugar and vinegar until smooth. Pour over broccoli mixture and toss to coat. Yield: 4 servings.
Originally published as Simple Broccoli Salad in Country Woman March/April 1999, p37
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