Reviewed: Jan. 5, 2011

This was just ok. It looks pretty but it is a lot of prep work. I was surprised how tasteless it seemed to be despite having almost a pound of bacon in it. I probably won't make again.

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Reviewer:

Diane

Cooking Level: Intermediate

Reviewed: Dec. 27, 2010

Most people at my house preferred this over the usual broccoli salad with raisins, except for me.

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Reviewer:

4kidsinthehouse

Reviewed: Dec. 26, 2010

I made this for Christmas dinner this year, and it is indeed excellent. In the future I will probably leave out the bacon so my vegetarian guests could eat it. Easy to make as well. I will be making this one again for sure!

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Reviewer:

Virgo Babs

Living In: Fort Wayne, Indiana, USA

Reviewed: Dec. 26, 2010

I made this for Christmas dinner. It was beautiful and very Christmasy. I made all the pieces really small, so mine didn't look at all like the picture on the post. (Sorry I didn't take a picture.) I followed the recipe almost exactly, except I added two cans of chopped water chestnuts. I'm on a healthy eating binge, so I lightened the dressing by mixing about a quarter cup of lite mayo with enough Brianna's (no-fat) Santa Fe Blend dressing to make about 1 1/2 cups total. I used about half of that. The dressing has red peppers in it, so it was perfect. Next time I think I will just use that dressing and leave out the mayo. The salad was tasty, crunchy, beautiful, and mostly (bacon)healthy!

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Reviewer:

m-m-good

Reviewed: Dec. 26, 2010

Yum yum! What a great salad. I used red wine vinegar in mine and everyone loved it!

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Reviewer:

PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

Reviewed: Dec. 26, 2010

This was a delicious salad! I used frozen broccoli and fresh peppers. I was busy in the kitchen and forgot to add the bacon, DUH! and the nuts. I did however add a can of black olives and added caraway seeds/ garlic salt to the dressing. I Everyone at the table seemed to enjoy it and it was pretty too! Thank you Luanne

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Reviewer:

Patty Cakes

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Long Beach, California, USA

Reviewed: Dec. 25, 2010

If I was a lover of this salad I would rate it a 5 but being that I personally thought it was okay. I took it to Christmas dinner and several family members asked for the recipe. I did not bring any back so...that's five stars to me

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Reviewer:

lorna129

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Reviewed: Dec. 24, 2010

I make this recipe often, but I add halved seedless grapes. It adds a touch of fruity sweetness and nutrition.

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Reviewer:

HotKat

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Feb. 1, 2010

I love this! I made it for two separate events over the holidays and there wasn't one bite left! I received many compliments!

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Reviewer:

Jen

Reviewed: Jan. 2, 2010

This was OK, but just not truly great. It was a lot of work with prep and chopping and I guess I wanted something more spectacular. I followed the recipe to the letter with the exception of doubling the dressing when I realized it wasn't covereing the broccoli florets evenly. Don't misunderstand - I am not the 'lets smother mayo on salad' type. There are some good kernals here though - next time, I would cut the broccoli florets pretty small - maybe thumb size, and blanch or nuke them a bit first - the dressing doesn't cover them that well. I like savory and the red peppers are truly sweet. Slivered jalapeno and halving the red pepper would help. In the original recipe the flavors seem very muted - not a lot of zing. I'd leave out the bacon and the pecans and dress with EVOO, wine vinegar, salt and pepper. If you like sweet and savory combined, and mild flavors, this might work. My extended family, even the little ones, like spicy!

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