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+ servings

Broccoli Salad

Vera Stewart
When we opened the Café in 2004, cold broccoli salad was very trendy and new. Wanting to incorporate new with our classic Southern, this became our standard side to our sandwiches. I recommend selecting a whole head of broccoli and cutting the florets yourself.
5 from 1 vote
Course Salad
Servings 4 -6


  • 1 large head raw broccoli approximately 6 cups broccoli florets 1 cup bacon, cooked (approximately 6 to 8 slices)
  • 1 small red onion diced
  • 1 cup dried cranberries Craisins®
  • 1 cup Hellmann’s® mayonnaise
  • 1 ⁄4 cup white wine vinegar
  • 1 ⁄2 cup granulated sugar
  • 1 ⁄2 teaspoon freshly cracked black pepper


  • Cut off the broccoli stems and halve broccoli spears. Place in a large bowl.
  • Crumble the cooked bacon over the broccoli.
  • Add the onion and dried cranberries.
  • In a separate bowl, mix together the mayonnaise, vinegar, and sugar.
  • Pour 3⁄4 of the dressing over the broccoli and add freshly cracked pepper. Mix until well incorporated.
  • Let the salad sit in the refrigerator overnight for best results.
  • Pour the remaining dressing over the salad right before serving.
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