Reviewed: May 5, 2009

I made this with just a couple of alterations. I also substituted the mayo with one cup of 1/2 fat mayo and one cup of no fat yogurt. I used red onion instead of green onion and used 1/3 of a cup of splenda instead of the sugar. I also used pine nuts instead of almonds and left out the bacon. Family loved it and will make it again.

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Christine G

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Reviewed: Apr. 8, 2009

First, I LOVE this recipe. Second, I'm a little bit of a health nut and made the following changes. I used only 1 cup of mayo (and it was low fat) and substituted in a lowfat plain yogurt for the second cup. The addition of the yogurt helped with sweetness so I was able to cut back on the sugar to 1/3 cup and not notice. It is a nice, sweet salad and the grapes bring a great fresh taste. Instead of serving the bacon in the salad I served it on the side so that people still had the option. Although, even my husband preferred it without the bacon. No leftovers with this one and I will definitely make it again!

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labella

Cooking Level: Beginning

Home Town: Calgary, Alberta, Canada

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Reviewed: Dec. 26, 2008

I made this recipe as written and brought it to a Christmas party buffet. It tasted great until I added the bacon, Some of the guests ate it, but most of it was still sitting there at the end.

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Try-it-out

Cooking Level: Expert

Home Town: Manson, Iowa, USA

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Reviewed: May 31, 2008

I love this salad!! Whenever I serve it, people want the recipe. I just started ANOTHER diet and I was disappointed there was no nutrition info included. So I looked everything up and it's about 300cal/serving (1 cup). My light version of this substitutes the 2 cups mayo with 1 cup light mayo and 1 cup fat free sour cream. Replace the sugar with equal (16pkg). Reduce the bacon to 3/4 lb and the almonds to 1 cup. It's still great at only 150 cal per cup!

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Linda

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

Living In: Oceanside, California, USA

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Reviewed: Apr. 9, 2008

WOW! I give this recipe two enthusiastic thumbs up! :-) My little girl is a very picky eater,and she ate two bowls of this broccoli salad at dinner tonight. The only thing that I do differently that really helps the flavors marinate,is I make this dish a day ahead of time,and then I serve it the next day.Even my husband who HATES VEGETABLES,praised me on this dish and he told me that I need to keep this recipe in my permanent recipe file,and I couldn't agree with him more! Thank you for sharing this recipe,it is an excellent dish! ;-)

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CHEROKEEQUEEN

Cooking Level: Expert

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Reviewed: Mar. 30, 2008

Great tasting and refreshing salad! I'm a vegan, so I omitted the bacon and used sunflower seeds instead of almonds (didn't have any on hand). Will definitely make again.

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Charlee

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Reviewed: Feb. 11, 2008

Wow this is so good! My whole family is addicted to this! The only change I made for my own taste was I used 1/2 of a red onion instead of the green onions...ended up perfect! Thanks for a wonderful recipe! :)

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jody1

Cooking Level: Expert

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Reviewed: May 21, 2007

This recipe is awesome! I fixed it for a church function a few months ago and everyone is still asking for the recipe. It has been requested for 2 catering events I am doing next weekend. Thanks for sharing this great salad.

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Kathy B.

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

Living In: Sandersville, Georgia, USA

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Reviewed: Mar. 5, 2007

I made this to take to a party and it made a lot. Everyone loved it and wanted the recipe. I really like that you can put it together the night before and finish it off before serving.

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