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The Best Broccoli Salad Recipe

The best simple and easy broccoli salad recipe - This recipe is quick and healthy. Shredded cheddar cheese, golden raisins, walnuts, and bacon give it texture and crunch and make it so interesting. The dressing is creamy and low carb with mayonnaise and Greek yogurt.

I love broccoli.

I love it raw, baked, drenched in cheese, and splashed with balsamic vinegar.

I’ve never met a broccoli dish I didn’t like.

When Joe and I were thinking about adding a vegetable dish to our beloved Thanksgiving feast, we both thought of broccoli, but neither of us had a recipe in mind.

Suddenly, it was the night before our feast, and we still hadn’t decided on a recipe.

I took matters into my own hands. I was glad to have a couple of bags of Beneforté® broccoli. It’s washed, cut in bite-sized pieces, and ready to use, so I opened the bag and dumped it into a bowl to make my favorite broccoli salad recipe.

My broccoli salad was the biggest hit of the meal. There were only 3 or 4 little broccoli pieces left over, not even a small bowlful.

I was sad about that. I wanted to have it for breakfast the next day. There wasn’t enough left over for breakfast.

Print Recipe
The Best Broccoli Salad Recipe (and a $50 giveaway)
The Best Broccoli Salad You'll Ever Eat
Course Side Dish
Course Side Dish
The Best Broccoli Salad You'll Ever Eat
  1. Cook bacon over medium high heat. Drain it well and pat dry to remove as much of the grease as possible. Crumble the dried bacon and set it aside.
  2. Pour half of the Beneforté broccoli into a large mixing bowl. Add to it a large handful of golden raisins (my sister says that's a cup but I think it's more than that) and a large handful of walnuts.
    The Best Broccoli Salad You'll Ever Eat
  3. Add the crumbled bacon and two big handfuls of shredded cheddar cheese. Don't worry about mixing it up yet.
    The Best Broccoli Salad You'll Ever Eat
  4. In a small bowl, whisk together rice wine vinegar, garlic, sugar, and mayo.
    The Best Broccoli Salad You'll Ever Eat
  5. Pour the dressing over the broccoli and toss it well. Make sure it's all blended and well-coated.
  6. Refrigerate the salad for a couple of hours or overnight, to let the flavors blend.
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This recipe came out so well that I made it again for our second Thanksgiving with Old Grandma, and this time, doubled the recipe. It lasted a little longer, but not much.

As I mentioned above, I made my broccoli salad with Beneforté from the Eat Smart brand. They recommend eating Beneforté broccoli uncooked or lightly steamed (to preserve more of the nutrients), so broccoli salad was a perfect way to use it!

Beneforté is a naturally better broccoli that is the result of a ten-year process of  cross-pollination and selection.

Are you wondering what makes it naturally better? I was.

Beneforté combines the best characteristics of commercial broccoli with a wild variety found in Southern Italy that has a unique, increased ability to produce the phytonutrient glucoraphanin. Beneforté contains 2-3 times more of this nutrient than other varieties of broccoli. Glucoraphanin naturally boosts the body’s level of antioxidants enzymes, protecting you against environmental pollutants and free radicals. You can learn more at Eat Smart Beneforté.

Compensation and product samples were received to share my honest opinion as a Beneforté Broccoli Ambassador.

© 2012 – 2018, Tara Ziegmont. All rights reserved.

139 thoughts on “The Best Broccoli Salad Recipe”

  1. I had an amazing Broccoli Casserole for Thanksgiving that a friend made. It contained Velveeta Cheese and Bread Crumbs with Broccoli of course, it was insanely delicious!! and I hope she makes it again for Christmas. I could eat that every single day!!

  2. Your recipe sounds and looks delish! Our family likes to keep broccoli simple, just steamed with a little cheese sauce.

  3. I don’t have a recipe for it. But I like cabbage and broccoli bake…with some cream of anything soup and melt cheese over the top. Salt and pepper to taste. Or just love broccoli raw with dip.

  4. Roasted Broccoli- Preheat oven to 425, coat chopped fresh brocolli with olive oil. Add chopped Garlic, roast for 20-25 minutes. Top with parmesan and lemon juice. YUM!

  5. My favorite recipe for broccoli is a broccoli and beef stir fry I found on Mel’s kitchen cafe blog. Thanks for this great giveaway.

  6. My daughter LOVES broccoli, so I’m giving her your recipe! Thank you so much
    for sharing, plus this sweet giveaway <3

    My favorite broccoli dish is simple but tasty:
    Warm up about 1/2 cup of sweet & sour sauce in a med sized saucepan.
    Add to this about 2 cups diced broccoli or just the *flowerettes*.
    Throw in a fistful of finely chopped almonds or cashews.
    Warm and stir the above.

    THEN, thinly spread whipped cream cheese over the contents of a box of rice crackers.
    Pour the warmed broccoli mixture into 4 guest/serving bowls and arrange several of the rice crackers around the outside of each serving bowl.

    Optional: Serve with sticky rice instead of/or in addition to rice crackers
    Feeds 4

    Happy Holidays <3
    zenrei57 (at) hotmail dot com

  7. I’d never even heard of broccoli salad until this past Friday night. My hubby tried it for the first time and we have been looking for recipes for it every since so thanks for the great recipe.

    The only time I normally eat broccoli is raw with ranch dressing. I’m not a fan of cooked broccoli. thank you!

  8. Mine is a rice bowl I make, with layers: cooked, frozen broccoli on the bottom, melted cheese slice, white or premium, rice, shredded turkey or chicken lunch meat, topped off with another melted cheese slice!

  9. I love a good stir fry with extra broccoli. My favorite is when you use tofu instead of meat with a little bit of spicy stir fry sauce. It’s amazing!

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