I have the one that uses raisins and bacon. But, you use the florets and do not cook them.

I have a similar one that used both broccoli and cauliflower. Again, they are both raw.

I got this one from a friend and I love it.

Broccoli Salad

2-4 broccoli tops, chopped, small chunks, none of the big stem, not blanched.

2 green onions, chopped use bulb and green tops

6 slices bacon, chopped and cooked, drain

1 cup shredded cheddar cheese, preshredded is fine

Dressing

1 cup mayonnaise, I use Blue Plate

1/2 cup sugar

1/4 cup apple cider vinegar

Mix dressing ingredients and pour over broccoli. Better if made early and let set in frig. Even better the next day.

You want lots of broccoli tops. Toss occasionally. (Must taste after tossing. May take a few spoonfuls to be sure, lol.)

ETA: I fold bacon in half lengthwise and cut across with kitchen shears. Cut that half the long way again with shears. Cut the quarters into chunks.

I have one that is very popular with craisins and sunflower seeds. I chop the florets very small and use them raw. I skip the bacon. Sometimes I use Gloden Raisins instead of craisins. Lil Luna Broccoli Salad

My go-to is similar to those above, but has cheese tortellini in it. It’s a big hit at potlucks (well, used to be). Sorry, I don’t have all measurements listed, as I go by taste and how much I’m making.

1 package fresh cheese tortellini

Bacon pieces, cooked

Package broccoli florets

Raisins

Sunflower seeds

Diced red onion (optional)

Any vinaigrette dressing you like, even sweet fruit ones

Cook tortellini as per directions, rinse with cold water, mix all ingredients, chill.

I make this salad frequently as it is a hit at home and at work carry-ins.

Two tips I have. Soak you red, yellow, craisin in hot water for a few minutes to soften them. It also helps them not soak up all the dressing or to be too chewy. I cut my bacon up with my kitchen shears before frying. It fries quickly and is much easier than trying to cut or break it up after frying.

The broccoli really wilts down so use much more than you think you will need.

Well I picked up some broccoli and gave it a try for tonight. Probably won’t sit long enough for dinner but I’ll also see what it’s like tomorrow. So far it has soaked up all the dressing and looks dry compared to what I’m used to but It tastes pretty good. I imagine it will wilt with the sugary dressing and get wetter.

I have our favorite from a restaurant in Tennessee. It is easy and delicious.

I head broccoli, chopped

1/2-3/4 cup sunflower seeds

1/2 red onion, chopped

1/2-3/4 cup golden raisins

Dressing:

1 cup mayo (I use Duke’s; Hellmann’s is second choice)

1-2 tsp good apple cider vinegar (I use 1 Tbsp)

1/3 cup sugar (can use 1/4 cup if less sweetness is desired)

Mix dressing well with a whisk. Mix all other ingredients in large bowl and toss dressing into broccoli mix, adding a little at a time until desired consistency is reached (varies by size of broccoli head). Can keep remaining dressing for another use for several days.

Refrigerate for at least an hour before serving.

I haven't made it in quite a while (but now I'm going to want it!); but I make one with broccoli, red onion, bacon and grated cheddar. Dressing is mayo/sugar/vinegar. Yours sounds good too Jinx as I have another one that is my original salad plus pecans and sliced red grapes and bow-tie pasta. I don't remember if I use bacon in that one or not. Both are always well received.

ETA: My broccoli has never tasted like a shrub LOL. I use fresh broccoli (usually broccoli crowns) and chop in very small bites. Maybe that helps? I've never used frozen broccoli in a salad, nor have I blanched the broccoli.

Okay - it was good!! Thank you all! I think before I didn’t cut it up small enough. I used craisins, bacon and green onions. I’ve also had it with grapes and I may try that instead of the craisins another time. Have also had it with the sunflower seeds but since they get kind of soggy over time I skipped those.

Would it matter if you substitute white vinegar instead of apple cider.

I wouldn’t think so. The linked recipe just says vinegar - no type specified.

I make it, but without a recipe. I use Sucra drops for sweetener (about 3 drops) Mix mayo and rice wine vinegar, use Craisins, red onion, sunflower seeds and crispy crumbled bacon.

I've never made broccoli salad before but this thread inspired dinner tonight. I had some fresh broccoli crowns which I cut down into tiny florets, red onion, sunflower seeds, dried cranberries. I didn't have any of Jinx's tortellini but I had some leftover vermicelli (rough chop) and shredded some extra sharp cheddar. Sort of a deconstructed tortellini. I'd wondered if that would muck things up, but they were good additions.

I would have loved to have added bacon, but I'm out, so I added some spicy BBQ sauce to the mayo that brought smoke, sweetness, and umami. A little honey and cider vinegar. S&P.

It was delish! So much chewiness and crunch. I gotta make this more often.

Love this salad.. i also make a variation with cauliflower, frozen peas (uncooked) and cashews. It is also delish and was inspired by a salad i used to get at the farmer's market called "crunchy pea salad".

I don't add cheese.. to me it is unnecessary and it mucks up the texture. I often skip the bacon also.

I don't think I would have added cheese if I were making this as a side salad, but it was my entire dinner and I wanted a little extra protein besides the sunflower seeds.

I know it was a success because DH had a bowl of it later last night - an after dinner snack. And it looks like he took some for lunch today. I think I will cook some bacon to put in the freezer so when I want to make this in the future I have it ready to go. I never have bacon on hand and it's faster and easier if I don't have to cook it at the time I want to make the salad. Thanks again everyone for the recipes and preparation tips!

I have found with kale and cabbage and other members of the "mustard" family, including broccoli, that marinating in some vinegar helps it to soften up. Hence the "relaxed" or "massaged" kale salads that used to be popular. Raw broccoli is definitely crunchy and assertive, which I like, but like all brassicas, it mellows under dressings . . . A light roasting with some oil is another way to soften and concentrate sugars without getting too soggy and strong tasting.

3katz4me: I don't like cooking bacon and we don't consume a lot, so I buy the Fully Cooked Original Hormel Black Label. It is really a pretty decent bacon and reheats in a few seconds in microwave. It freezes well, so I keep it on hand.

I make this often for potlucks, well not lately, and add lots of bacon, extra sharp cheddar, red onions, toasted pecans all with that sweet vinegary mayo based dressing and raw broccoli. Very popular

I make one that is similar to this, but I don't add the honey.

This is what I use in the dressing:

2 tablespoons soy sauce
2 tablespoons unseasoned rice vinegar
2 tablespoons roasted sesame oil
2 tablespoons roasted sesame seeds
1 pound (about 8 cups) broccoli florets

I've actually made broccoli salads with the fake bacon bits just for that smokey flavor, and has been fine if you like that kind of thing but not the fat of bacon. I make mine with peanuts. The original recipe called for cashews but I don't buy them they are an unnecessary expense.

I'm surprised people do not blanch their broccoli for this. It makes it just tad bit softer but also makes it that gorgeous green. I have never put cheese in mine, seems like a good way to counter the inherent healthiness. I like water chestnuts in mine, and sunflower seeds, and I use yogurt in the dressing.