Broccoli and Bacon Salad

Broccoli and Bacon Salad

  • Prep: 15 min
  • Cook Time: 35 min
  • Total: 50 min
  • Serving: 10-12 People


This broccoli and bacon salad with its own dressing, is more like a meal than a side dish. Grapes add sweetness, broccoli adds crunch and the bacon adds the heartiness. Toasted pine nuts can be used instead of slivered almonds.


  • 1 pound of bacon
  • 1 large head of fresh broccoli, chopped
  • 3/4 cups of celery, chopped
  • 1/4 cup of green onions, minced
  • 1/4 cup of red onion, diced
  • 1 1/2 cups of seedless red grapes, sliced in halves
  • 3/4 cup of blanched, slivered almonds
  • 1/4 cup of white sugar (for dressing)
  • 2 tablespoons of distilled white vinegar
  • 1 cup of low-fat mayonnaise


  1. Cook bacon in a large skillet over medium heat until evenly browned. Let the bacon cool, then crumble it.
  2. Pre-heat oven to 350 degrees. Spread slivered almonds onto a cookie sheet and bake for 12-14 minutes, or until lightly browned. Toss once during baking. Set almonds aside to cool.
  3. For the dressing, mix the sugar, vinegar and mayonnaise in a small bowl and set aside.
  4. In a large bowl, combine the broccoli, celery, onions and grapes. Toss mixture with the dressing and refrigerate for 3-4 hours prior to serving.
  5. To keep the bacon and almonds crisp and crunchy, toss them into the salad just before serving.

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