Recipe by BoltGirl
"This broccoli salad is infused with flavor from dried cranberries and raspberry vinegar. Adding some mayonnaise, sugar, pumpkin and flax seeds, and red onion makes this side salad memorable!"
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chopped fresh broccoli
chopped red onion
This is really good if you just steam the broccoli very, very briefly (not till it's soft). My family loved it last Thanksgiving and asked me to make it again.
It was okay. If you intend on saving the leftovers do not use flax seeds because they make the dressing turn phlemmy after a while.
The flax seeds put me off, to me they are for cereal and baking! I added sunflower and sesame seeds, and also slivered almonds...lots of crunch. Also have used olive oil instead of mayo which is tasty as well.
Love, love, love this idea!!! I could not find Raspberry Vinegar. I decided on "Smucker's Simply FRUIT Seedless Blackberry", no flax seed and dried cherries. I did not use the sugar or vinegar. I did use the mayonaise. WOW!!!! My family went on and on about this dish and I fell in love as well.
This was ok. I'm not a big broccoli fan myself, so I put extra cranberries. Also, instead of Mayo, I put Miracle Wip, to add to the taste of Vinegar. Overall, a good, healthy salad.
My usual Broccoli Salad uses bacon so this was a departure for us. I skipped the flax seeds as they tend to get gummy if not eaten immediately and I made this to have for lunches during the week so that was an issue for us. BUT...we did really like this salad which is kind of tart with the raspberry vinegar. We loved the addition of the pepitas (pumpkin seeds). A nice change from the ordinary and a little more healthy than the bacon-y version.
Mmm! Lazier and healthier adaptations. I didn't bother steaming broccoli. For the dressing I swapped yogurt for mayo and agave syrup for sugar. Topped with a bit of feta and enjoyed two helpings!
I have spent the majority of my life as a vegetarian and don't usually see any meat dishes that I crave, except for Brocolli Salad. I LOVE brocolli and was very happy to find this vegetarian version of it. This recipe works great as listed, but since I have made it several times, I have tried changing it up. One thing I do is roast the pecans before adding them to the salad and it really improves an already fantastic dish. Also, I have been reading a lot about the benefits of chia seeds, so I add them in this dish as well and you really can't taste them, but I like knowing it ups the nutritional value of the salad. Most recently, I used Balsalmic vinegar rather than raspberry and there was a subtle difference. The Balsalmic felt a little more grown up, but I tend to feel that way about Balsalmic vs. other vinegars, so I could just be biased.
Great salad even without any additional modifications, though. Thanks so much for posting!
* Percent Daily Values are based on a 2,000 calorie diet.
Best Baconless Broccoli Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 256
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