Serve Some Cool and Crunchy Broccoli Salad

These recipes will get you to eat your broccoli.

Broccoli, broccoli, broccoli; how do you get folks to eat it? You can cook it and smother it with butter and/or cheese, but that still may not make it winsome enough for some of your more picky eaters. 

Summer is a great time to take this fresh vegetable and turn it into a tasty salad featuring broccoli and a lot of its closest friends playing important parts, such as the extra and exciting flavor parts. Serving broccoli like this makes it a winner to many previous broccoli detractors.

Below are two broccoli salad recipes that I think will be a hit with your family and friends. The first recipe is courtesy of Monique Vinski of Johns Creek. The second is from me and can be found, with a bunch of other good recipes, in my cookbook Have You Considered Cooking? Go to my website www.carolgfrey.com for details. 

Broccoli Salad

  • 1 cup of mayonnaise (I’m a Dukes mayo fan.)
  • ⅓ cup of sugar
  • 3 Tb cider vinegar
  • 2 large bunches of broccoli florets
  • ⅓ cup of finally chopped sweet onion
  • ¼ cup of raisins
  • ¼ cup chopped walnuts
  • 10 strips of bacon cooked until crisp 


Crumble cooked bacon and set aside.

Combine mayo, sugar, vinegar in a small bowl and set aside.

Use food processor to finely chop broccoli then combine onion, raisins, walnuts & bacon in a large bowl.

Add dressing and toss lightly.

Garnish with parsley if desired, and if you have parsley.

Refrigerate until ready to serve. 

Marinated Broccoli Salad

  • 2 cups broccoli flowerettes
  • 1 medium onion, sliced and pulled apart into those natural little strips 
  • 1 bell peppers, green, red or yellow, seeded and sliced thinly
  • 1-2 cups thickly sliced mushrooms


  • 1-2 cups of any Italian or vinaigrette salad dressing to which you may add nothing, or any of the following:
  • 1 tsp dillweed (optional)
  • ½ tsp fresh rosemary(optional)
  • ½ tsp fresh ground pepper (optional)
  • 1 tsp fresh chopped parsley (optional)


In a large bowl or zipper bag combine the vegetables and the marinade.

Cover and chill for 4 hours or longer - much longer even, like overnight. 

Judy Crowdis August 03, 2012 at 07:09 PM
I roast all kinds of veggies and my meat and potatoes husband will eat them with gusto. Toss in EVOO or try Avocado oil, my fave this summer, sea salt and organic black pepper, 400 degrees for about half hr. broc/cauliflower great combo to roast. Butternut squash, carrots, anything they don't like the old fashioned boiled way, they'll love roasted, it caramelizes/naturally sweetens them.


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