Reviewed: May 24, 2012

I love the dressing for this salad! It's yummy just to dip raw veggies in

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Reviewed: May 22, 2012

I made this just eyeballing the ingredients. I skipped the bacon because I got lazy, and I subbed Craisins for the raisins. I toasted the almonds (350 degrees for 8-10 minutes or until fragrant) and added them to the salad just before serving so they stayed nice and crunchy. For the dressing, I cut way back on the sugar and just added it to taste. This worked out perfectly for the broccoli that I needed to use up.

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bellepepper

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Cooking Level: Expert

Home Town: Upper Arlington, Ohio, USA

Living In: Dublin, Ohio, USA

Reviewed: May 22, 2012

Very good. I needed to cut back on the onion, but that is personal taste. Dressing is fabulous. Have used it on coleslaw with great success. I would even use the dressing on bagged broccoli slaw.

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Bargello

Cooking Level: Expert

Home Town: Springfield, Ohio, USA

Living In: Houston, Texas, USA

Reviewed: May 21, 2012

I'VE MADE THIS MANY TIMES. IT'S A FRESH SALAD THAT COMPLIMENTS ANY BBQ OR POT LUCK. TRY DRESSING THE SALAD WITH BRIANNA'S POPPY SEED DRESSING. YUMMY!

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bre

Reviewed: May 20, 2012

I use sunflower seeds instead of almond:) I love this salad...but next time I will make a few changes. Add more broccoli, and use less onions and vinegar.

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cupcakephx

Reviewed: May 20, 2012

This was fantastic! I did change a few things based on what I had on hand, but the base for this recipe was great! I didn't have bacon on hand so I just left it out and I used grapes instead of raisins and cashews instead of almonds. I also substituted red wine vinegar for white wine vinegar because that's what I had on hand.

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acrandall

Reviewed: May 19, 2012

This really was the best broccoli salad I have ever made/had. I was too lazy to cook the bacon so I added about 1/3 cup of bacon bits and that was perfectly fine. I also replaced white sugar with raw cane sugar A.K.A. Sucanat. My 7-year-old loved it so much he ate a huge bowl full which made it worthwhile for me. I will be making this soon in the near future for sure.

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myboysmom

Cooking Level: Expert

Living In: Fort Wayne, Indiana, USA

Reviewed: May 18, 2012

Wow, thank you, I would never have put this together, but your picture was so appetizing. I skipped the raisins and used a few pieces of yellow onion, next i'm going to add Gorgonzola cheese and see what flavor that adds.

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dsherese

Reviewed: May 17, 2012

This is an old family favorite. Been making this dish for 10 years...The only variation is I use red wine vinegar...So yummy!!!

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reesecup76

Cooking Level: Intermediate

Reviewed: May 17, 2012

Been using a variation of this salad for a long time. My version adds shredded cheddar cheese, and minces the broccoli and red onion. After a few hours in the fridg, these flavors really gel. Love it!

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