Reviewed: May 24, 2007

Best broccoli salad I've ever had!

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Lauryl

Cooking Level: Intermediate

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Reviewed: May 14, 2007

This salad is excellent. I blanched the raisins for 1 minute which softened them. I also used frozen tortellini which came out great.I cut the sugar in half and it was perfect. I served this at a BBQ, and everyone loved it.

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KAREN JOHNSON-SUSKO

Cooking Level: Expert

Living In: Sellersville, Pennsylvania, USA

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Reviewed: Apr. 19, 2007

AWESOME, there is nothing better. I was so excited when I was passed this recipe from a coworker. Made it for my boyfriend, and now I have to have it on hand at all times. I like to replace the sunflower seeds with Almonds, Pine nuts, Soy nuts, almost anything. Also I HATE onions, so using little green onions works very well.

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JADENBLACK

Cooking Level: Beginning

Home Town: Sacramento, California, USA

Living In: Vacaville, California, USA

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Reviewed: Apr. 13, 2007

Great for potluck! I saved the leftover bacon fat and mixed it with the dressing and yup! It's delicious.

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PACEGIRL

Cooking Level: Intermediate

Home Town: Fort Lauderdale, Florida, USA

Living In: Riverside, California, USA

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Reviewed: Apr. 9, 2007

This was so tasty! I doubled the dressing amount, but only used 1/2 c. sugar for the doubled amount. I also cut back to 1/4 c. onion, sliced thinly. I kept everything else the same. This was better the 2nd day, after sitting in the refrigerator overnight.

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Emily

Cooking Level: Intermediate

Home Town: Springfield, Missouri, USA

Living In: New Bloomfield, Missouri, USA

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Reviewed: Apr. 3, 2007

My grandmother always made this for family gatherings, always a huge hit. Thanks for sharing!

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WorkingMom

Cooking Level: Intermediate

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Reviewed: Mar. 29, 2007

I enjoyed this salad, for the most part. The dressing was toooo sweeeet!. I will be cutting to 1/3 c sugar and upping vinegar to 1T next time. I was concerned it wouldn't be enough dressing, but it was. Also, I used 1 c minced red onion - and it STILL overpowered the salad. Maybe it was a strong onion, but I will be cutting this back as well. I blanched the brocc as my kids love cooked but hate raw (this was a compromise!). I also added some cashews - about 1/2 c cashews, and cut back the sunflower seeds to 1/2 c. An excellent meal that will be in our summer rotation!

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JANER01

Cooking Level: Expert

Home Town: Ridgewood, New Jersey, USA

Living In: West Jordan, Utah, USA

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Reviewed: Mar. 21, 2007

I love this recipe! Everytime I make it I have people ask for the recipe. I cut the sugar and onion amounts in half and substitute crasins instead of raisins. A favorite!

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KateH

Cooking Level: Intermediate

Home Town: Golden Valley, Minnesota, USA

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Reviewed: Feb. 28, 2007

I've had this salad a couple of times and loved it. I like the idea of reducing the sugar and also using craisins, so I will try that next time I make it. Another idea is using miracle whip instead of mayo for the dressing.

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likestocook

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Reviewed: Feb. 4, 2007

Great salad!!!

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jen

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Reviewed: Feb. 2, 2007

This is an absolutely great recipe but I would like to suggest for those who are watching carbs, omit the tortellini and substitute grapes for the raisins. There are never any leftovers when I serve this.

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Karen

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Reviewed: Jan. 11, 2007

This recipe was so easy and so tasty! I followed other people's advice and reduced the sugar in the dressing to a 1/4 of a cup and I thought it was perfect. I think it would've been too sweet otherwise. I also only added half a red onion instead of a whole one--but that's just because I thought too much raw red onion would be overpowering. And I also blanched the broccoli for 30 seconds with the pasta, which made it a nice bright green while still keeping the crunch. Yummy!

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KEILHARDT

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Reviewed: Jan. 10, 2007

This salad is always a big hit when I take it to parties. I usually make it the day ahead, then make another half batch of the dressing which I put on about half and hour before serving. That way you get better flavor but don't risk the pasta being hard when you serve it.

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SUZIFEROSU

Cooking Level: Intermediate

Living In: Salem, Oregon, USA

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Reviewed: Jan. 6, 2007

Excellent! Rave reviews from all when I serve this dish. Great for potlucks or picnics! Definite recipe to keep and pass on.

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QHRSGAL

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Reviewed: Jan. 5, 2007

This is always really popular when I make it for get-togethers. I blanch the broccoli and boil the raisins, which makes them plumper and juicier. I, too, reduce the sugar and I like sweet stuff, but it only needs to be sweet to taste. I have received numerous requests for the recipe and it is very easy to make. I always let it sit overnight before I serve it since I think most salads improve in flavor as they sit.

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STEGELER

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Reviewed: Jan. 2, 2007

I served this as part of an appetizer buffet. It was a big hit. I had to make two batches of the dressing in order to avoid it being too dry.

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AMEENAGH

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

Living In: Fort Wayne, Indiana, USA

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Reviewed: Jan. 1, 2007

I made this for my New Years Eve party. I took Nurse Ellens advice and blanched the broccoli for 30 seconds. I also reduced the sugar slightly. As a couple of guests and my daughter are vegetarian. I crumbled the bacon and put it in a seperate bowl to be added by those that wanted it, which worked quite well. A definite make again. Thanks.

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KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

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Reviewed: Nov. 20, 2006

really great recipe! brought to a potluck and it was gone in no time! I also used crasins and blanched the broccoli. very festive looking salad!

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Elizabeth A

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Reviewed: Oct. 16, 2006

Thought it was excellent, very differnt taste! My husband felt it was too mayoish, so it still gets 5 stars since you could put any dressing that suites you!

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Luv2eat

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Reviewed: Oct. 14, 2006

made this a couple times, and it just got better. you can use just white vin for the dressing if you don't have cider vin. also, I think it's important not to over cook the tortilini because it will fall apart when you toss the salad together. The final thing that really made this so good was that I blanched then shocked the broccoli. So bright and it took the dressing better this way. We loved the salad so much that one time we added cooked, diced chix.

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LUCKYKEL

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Broccoli and Tortellini Salad

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