Classic Broccoli Salad Is a Surefire Hit at Cookouts and Potlucks (2024)

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Broccoli salad is a go-to potluck salad for summer cookouts and picnics!

By

Elise Bauer

Classic Broccoli Salad Is a Surefire Hit at Cookouts and Potlucks (1)

Elise Bauer

Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.

Learn about Simply Recipes'Editorial Process

Updated July 03, 2024

18 Ratings

Classic Broccoli Salad Is a Surefire Hit at Cookouts and Potlucks (2)

12 Broccoli Side Dishes That Your Family Will LoveFEATURED IN:

Why Blanch Broccoli for Salad?

The problem with most broccoli salads is the broccoli — the raw broccoli. Some people like raw broccoli, and actually, I love raw broccoli stems. They taste a lot like cabbage or cauliflower. But the florets? If they're raw, keep them away, please.

So, how to make a broccoli salad if you don't like raw broccoli?

The solution — blanch the broccoli for 1 minute, or no more than two minutes. The broccoli will still be firm enough for the salad, the color will be even prettier, because blanching brings out the green, and the taste will be less raw and more cooked.

How to Blanch BroccoliREAD MORE:

Classic Broccoli Salad Is a Surefire Hit at Cookouts and Potlucks (3)

Other Ingredients in This Broccoli Salad

In this recipe, the broccoli pairs wonderfully with the toasted almonds, bacon, peas, and onion. The honey and vinegar in the dressing adds some sweet and sour to the mix.

Normally I cringe at the thought of broccoli salad, but honestly, this is one of the tastiest salads I've ever made, broccoli or not.

Prep Salad Ingredients To Make Ahead

This salad needs at least an hour to chill in the fridge before serving, or up to six hours or so. The salad is best served the day it's made.

If you'd like to prep further ahead, you can blanch the broccoli, fry the bacon, and make the dressing a day or two ahead. Keep them refrigerated separately, and wait to assemble the final salad until the day you plan to serve them.

When To Serve Broccoli Salad

This salad will happily grace any buffet spread, from a summer cookout to a holiday gathering. It pairs well with almost any main dish, but it goes particularly well with chicken, steak, or salmon.

More Easy Side Salads to Try!

  • Cold Pea Salad
  • Classic Coleslaw
  • Carrot Salad
  • Waldorf Salad
  • Black Bean Salad

Classic Broccoli Salad Is a Surefire Hit at Cookouts and Potlucks (4)

Broccoli Salad

Prep Time20 mins

Total Time20 mins

Servings4to 6 servings

The recipe makes a generous amount of dressing, so you may not need to use all of it.

Ingredients

  • 1 teaspoon salt

  • 5 to 6 cups fresh broccoli florets(about 1 pound of florets)

  • 1/2 cuptoasted slivered almonds

  • 1/2 cup cooked, crumbledbacon

  • 1/4 cup red onion, chopped

  • 1 cupfrozen peas, thawed (or fresh peas if you can get them)

For the dressing:

  • 1 cup mayonnaise

  • 2 tablespoons apple cider vinegar

  • 1/4 cup honey

Method

  1. Blanch the broccoli:

    Bring a large pot of water, salted with a teaspoon of salt, to a boil. Add the broccoli florets. Cook 1 to 2 minutes, depending on how crunchy you want the broccoli.

    One minute will turn the broccoli bright green and leave it still pretty crunchy. Two minutes will cook the broccoli through, but it will still be firm. Set your timer and do not cook for more than 2 minutes, or the broccoli will get mushy.

    Drain the broccoli and immediately put into a bowl of ice water to stop the cooking. After the broccoli cools, drain it well (pat dry on a clean tea towel or put in a salad spinner to remove excess moisture).

    Classic Broccoli Salad Is a Surefire Hit at Cookouts and Potlucks (5)

    Classic Broccoli Salad Is a Surefire Hit at Cookouts and Potlucks (6)

  2. Make the dressing:

    Whisk together mayonnaise, cider vinegar and honey.

    Classic Broccoli Salad Is a Surefire Hit at Cookouts and Potlucks (7)

  3. Toss salad ingredients with dressing:

    Combine broccoli florets, almonds, crumbled bacon, chopped onion, and peas in a large serving bowl. Add dressing to the salad and toss to mix well. (Note you may not need all of the dressing.)

  4. Chill thoroughly before serving.

    Classic Broccoli Salad Is a Surefire Hit at Cookouts and Potlucks (8)

  • Broccoli
Nutrition Facts (per serving)
454Calories
35g Fat
30g Carbs
10g Protein

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Nutrition Facts
Servings: 4to 6
Amount per serving
Calories454
% Daily Value*
Total Fat 35g45%
Saturated Fat 6g28%
Cholesterol 22mg7%
Sodium 764mg33%
Total Carbohydrate 30g11%
Dietary Fiber 8g27%
Total Sugars 16g
Protein 10g
Vitamin C 106mg528%
Calcium 99mg8%
Iron 2mg11%
Potassium 655mg14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Classic Broccoli Salad Is a Surefire Hit at Cookouts and Potlucks (2024)

FAQs

How do you serve broccoli as finger food? ›

Aim for florets with crowns about the width of three adult fingers pressed together and steam it to your liking: the longer you cook, the softer the food. Firmer foods are typically easier for baby's tongue to push out of the mouth when too much makes its way in.

How to make brocoli salad? ›

Whisk together mayonnaise, cider vinegar and honey. Toss salad ingredients with dressing: Combine broccoli florets, almonds, crumbled bacon, chopped onion, and peas in a large serving bowl. Add dressing to the salad and toss to mix well.

Is broccoli good for you? ›

Broccoli: nutritional and medicinal properties. Broccoli is a rich source of antioxidants, including vitamins C, K, and A. It also contains several important minerals, including potassium, calcium, and iron. These antioxidants help protect the body from oxidative stress and reduce inflammation.

Is broccoli served hot or cold? ›

Serving broccoli raw is an excellent option, since it retains these nutrients and the enzyme that forms isothiocyanate compounds. Before serving on a relish tray or salad, quickly blanching and cooling allows you to get even a bit more of these compounds.

Can dogs eat broccoli? ›

Yes, dogs can eat broccoli. Dogs can eat the vegetable both cooked and raw, as long as there are no seasonings or oils added. However, this vegetable should always be given in very small quantities, especially because the florets contain isothiocyanates, which can cause gastric irritation in dogs.

What are 3 ways you can eat broccoli? ›

Broccoli has a fantastic nutritional profile that offers plenty of potential health benefits. It's rich in fiber, vitamin C, and antioxidants ( 1 ). Broccoli can be prepared in numerous ways, including sautéed, steamed, boiled, or roasted, but it can also be served raw in salads or with dips.

What is broccoli slaw made of? ›

Our recipe calls for mixing thinly sliced broccoli stems with crispy celery and juicy apple, then tossing them all with a simple yet bright mayonnaise-based dressing. As with most slaws, the flavors will meld together as it sits in the refrigerator, so feel free to prepare this dish ahead of your meal.

What is the active ingredient in broccoli? ›

Broccoli and its active ingredient, sulforaphane were reported to possess tremendous pharmacological activities such as anticancer, antimicrobial, antidepressant, antihypertensive and antidiabetic to mention but few.

What is broccoli crust made of? ›

Place broccoli "rice", mozzarella cheese, Parmesan cheese, beaten egg, bread crumbs, garlic, basil, Italian seasoning, salt, black pepper, and red pepper flakes into a large bowl and mix until well combined. Separate into 4 equal golf ball-sized balls. Shape carefully into 4 individual-sized crusts.

What is broccoli and cauliflower combined called? ›

Romanesco goes by various names, including Romanesco broccoli, fractal broccoli, or Roman cauliflower, though it's considered to be a hybrid between cauliflower and broccoli. And it's part of the Brassica genus (also known as cruciferous vegetables), just like Brussels sprouts, cabbage, and kale.

References

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