This is the best Broccoli Salad recipe and is always the first to go at BBQs and potlucks. This easy Broccoli Salad recipe is full of bacon, almonds, raisins (or craisins), and onion. 

This Broccoli Salad recipe was originally posted in March of 2013. It goes well with Baked Beans, Hawaiian Grilled Chicken, or this Corn Tomato Avocado Salad.

Broccoli Salad



I haven’t posted lately because food and I have had a love/hate relationship.

Or in my husband’s words…a hate/hate relationship.

I’m pregnant…and finally telling. (p.s. this was originally posted in 2013…I’m not pregnant right now!)

And now that I’m 17 weeks my appetite is back with a vengeance.

And all this baby wants is egg salad and mustard covered sandwiches.

And a whole lot of this broccoli salad.

I understand that broccoli covered in nuts, bacon, and mayo kind of defeats the whole purpose of eating broccoli. Did I mention the bacon?! But what baby wants…baby gets.

Broccoli Salad in a bowl


My friend Tara brought this to a BBQ and everyone kept going back for more. I always pay attention to what’s a hit at get togethers and this was definitely one.

I’ve tried a ton of versions of broccoli salads and this is by far my favorite and the best broccoli salad. Now I take it to every potluck or BBQ I can!

Broccoli Salad

If you love this easy Broccoli Salad, you’ll love these recipes:

Crunchy Pea Salad

Shaved Brussels Sprouts Salad

One-Pan Cheesy Chicken, Broccoli, and Rice

Broccoli Salad in a bowl
5 from 3 votes

Broccoli Salad


  • 8 cups of fresh broccoli cut into bite sized pieces
  • 1/2 red onion , cut into thin bite sized slices
  • 1/2 pound bacon , cooked and crumbled
  • 3/4 cup raisins or craisins (see Note)
  • 3/4 cup sliced almonds , toasted (see Note)
  • 4 ounces cheddar cheese, cubed
  • 1 cup mayonnaise
  • 1/2 cup white sugar
  • 3 tablespoons red wine vinegar
  • salt and pepper


  1. Combine broccoli with the red onion, bacon (see note), raisins, almonds, and cheese in a large bowl.

  2. To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad.

  3. Let salad chill for about 3 hours. It may not seem like enough dressing but after it chills the dressing marinates and is plenty. This also allows the flavors to meld.
  4. Season with salt and pepper and serve.

Recipe Notes

I like to add the bacon right before serving to keep it crispy.

You can also use halved grapes instead of raisins. Toast almonds in a skillet for 5-6 minutes or until golden brown.

To toast the almonds, just heat them over medium heat in a skillet and cook for just a couple of minutes until golden brown.

Source: my friend Tara Moore; adapted from Allrecipes

Broccoli Salad
Broccoli Salad in a bowl