Broccoli Almond Salad


  • 1 bunch broccoli (about 1-1/2 pounds)
  • 1 cup mayonnaise
  • 1/4 cup red wine vinegar
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 package (7 ounces) mixed dried fruit
  • 1/4 cup finely chopped red onion
  • 1 package (2-1/4 ounces) slivered almonds, toasted
  • 4 bacon strips, cooked and crumbled


  • Cut florets from broccoli, reserving stalks; cut florets into 1-in. pieces. Using a paring knife, remove peel from thick stalks; cut stalks into 1/2-in. pieces.
  • In a small bowl, mix mayonnaise, vinegar, sugar, salt and pepper. In a large bowl, combine broccoli, dried fruit, and onion. Add mayonnaise mixture; toss to coat. Refrigerate until serving.
  • Just before serving, sprinkle with almonds and bacon.

Editor’s Note

To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Nutrition Facts

3/4 cup: 236 calories, 17g fat (3g saturated fat), 1mg cholesterol, 180mg sodium, 21g carbohydrate (15g sugars, 3g fiber), 3g protein.

Total Time
Prep/Total: 25 min.

12 servings

This colorful broccoli almond salad is easy to make in advance. Add the nuts and bacon just before serving so they stay nice and crunchy. —Margaret Garbade, Tulsa, Oklahoma

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Written by tasteofhome


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