Toss-Together Broccoli Salad Recipe -
Toss-Together Broccoli Salad Recipe
  • READY IN hrs

Toss-Together Broccoli Salad

Recipe by  

"After sampling this salad at a barbecue, the recipe was given to me without any measurements. I can toss to together, and it turns out great every time."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins

    1 hr 15 mins


  1. Mix the broccoli, Cheddar cheese, onion, bacon, sunflower seeds, and raisins in a large bowl. Whisk mayonnaise, vinegar, and sugar together in a separate bowl; pour over the broccoli mixture and toss to coat.
  2. Cover bowl with plastic wrap and refrigerate at least 1 hour before serving.
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Reviews More Reviews

Aug 01, 2013

Love it! I prefer to soften the broccoli a little by steaming, but this is a personal preference. It tastes even better the next day. The recipe is perfect!

Sep 01, 2013

The combination of ingredients was ok except the vinegar. I would have preferred less vinegar and more sugar. :)


5 Ratings

Nov 27, 2013

Used lemon juice instead of vinegar. Combo of raisins n craisins is good too. Refrig overnite to let flavors merge. Naomi in FL

Jun 02, 2015

A very good broccoli salad that we thoroughly enjoyed, even my DH who isn't crazy about raw broccoli. I mixed the dressing up the night before so that the sugar would be totally dissolved when I was ready to use it. In the morning I mixed the broccoli, red onion and dressing together. About 30 minutes before dinner I added the cheese, bacon and sunflower seeds. At first I was a little worried as the salad seemed a little dry. But it was perfect when we had at dinner time. My DH even packed the leftovers for his lunch. It is the first broccoli salad that I've made (and, I've made many) that he's really enjoyed. I think it was that everything was coated with dressing, but not excess dressing. I did only use 3 TBS of white vinegar, and that is the same amount I will use next time. Served this with 'Ham and Pineapple Kabobs' from AR. Thanks Magesse, for sharing your recipe.

Nov 29, 2013

The picture on this recipe is from my house... (sorry about the poor color quality, my phone camera isn't that great!) This slaw turned out great, and I got lots of compliments at our church Thanksgiving fellowship! I made some adjustments according to what I had on hand... I used red onion instead of yellow, and I used frozen broccoli. I also used golden raisins, and I skipped the sunflower seeds. I think chopped & toasted pecans would be even better. For the dressing I didn't use measurements, but I think it was about 1 cup mayo, 1 tbs vinegar, and probably a little over a tbs of sugar.


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  • Calories
  • 374 kcal
  • 19%
  • Carbohydrates
  • 24 g
  • 8%
  • Cholesterol
  • 34 mg
  • 11%
  • Fat
  • 27 g
  • 42%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 12.3 g
  • 25%
  • Sodium
  • 400 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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