Cherokee Tribal Food Distribution Program

Broccoli Salad

Broccoli Salad

Course Lunch
Servings 8


  • 8 oz bacon any type
  • 10 cups broccoli florets 1- to 1½-inch, about 1½ lb
  • 1 cup mayonnaise
  • ¼ cup red onion finely chopped
  • 2 tbsp apple cider vinegar
  • 1 tbsp granulated sugar
  • 1 cup coarsely grated cheddar
  • 1 cup fruit and nut mix
  • salt and pepper


  • Bring a large saucepan of salted water to a boil.
  • Heat a large nonstick skillet over medium. Add bacon and cook, turning occasionally, until golden and crispy, 7 to 8 minutes. Transfer to a paper towel-lined plate to drain; discard bacon fat or reserve for another use. Chop the bacon into bite-size pieces.
  • Meanwhile chop broccoli into bite sized pieces. You can cook in boiling water for one minute and then put into ice water OR you can keep it raw.
  • In a large bowl, combine mayonnaise, onion, vinegar and sugar and mix well. Add the broccoli, cheese, fruit and nut mix. Season with salt and pepper and toss until well combined. (If time allows, refrigerate for 30 minutes to 3 hours to allow flavors to meld, stirring occasionally.)
  • Transfer broccoli salad to a serving bowl or platter. Top with bacon. Salad can be served immediately or refrigerated and served chilled. If you can refrigerate, the flavors will mix better.


Amount per serving - 8
calories 456
total fat 32g 41%
saturated fat 9.4g 47%
cholesterol 54mg 18%
sodium 1045mg 45%
total carbohydrates 25.8g 9%
dietary fiber 3g 11%
total sugars 5.5g
protein 19.6g
calcium 176mg 14%
iron 2mg 11%
potassium 659mg 14%
Keyword broccoli, salad

Share This Recipe