Broccoli Salad with Bacon

  • Yield: 6 to 8 servings
  • Prep: 20 mins
  • Cook: 10 mins

Winter can be a hard time to buy, and eat, salad. On some days, lettuce in even the best-stocked grocery stores looks as though it has traveled for days to get onto the shelf. At such times, I turn to this recipe. Broccoli likes cold weather and ships and stores well. Add to it the salad's complementary flavors—the saltiness of the bacon, the smooth binding creaminess of the mayonnaise, and the sweetness of the raisins and sugar—and you'll be glad you did all the chopping involved. Sunflower seeds may be substituted for the bacon (adding salt to taste).


8slices bacon, plus an additional slice for garnish if desired
1/2medium bunch broccoli
1/2small red onion
1/2cup finely chopped celery
1/2cup raisins
3/4cup mayonnaise
3tablespoons sugar
3tablespoons wine vinegar


  1. Cook the bacon (crisply), drain it, and crumble into small pieces. Using only the florets and the most tender stem sections of the broccoli (you may save the rest of the stem for soup or just discard it), chop the broccoli into very tiny pieces.
  2. Peel the red onion, and chop it very finely as well. In a bowl, combine the broccoli, onion, celery, and raisins.
  3. In a smaller bowl, mix together the remaining ingredients. Pour this dressing over the salad and toss. Cover and refrigerate for at least an hour. Garnish with additional bacon pieces if you like.

Recipe by Tinky Weisbait.

Nutritional Info *per serving

  • Glycemic Load 10.12
  • Calories 260
  • Fat 15g
  • Saturated Fat 3g
  • Polyunsaturated Fat 6g
  • Monounsaturated Fat 4.5g
  • Cholesterol 20mg
  • Sodium 480mg
  • Potassium 350mg
  • Carbohydrate 27g
  • Fiber 2g
  • Sugars 17g
  • Protein 6g
  • Trans Fat 0
  • Vitamin A 8%
  • Vitamin C 80%
  • Calcium 4%
  • Iron 4%