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Broccoli-and-Bacon Salad

Linda Z

"Can't stop eating."
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4 h 15 m servings 331 cals
Original recipe yields 10 servings

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  • Prep

  • Ready In

  1. Toss broccoli, bacon, red onion, raisins, cashews, and water chestnuts together in a large bowl.
  2. Whisk mayonnaise, sugar, and vinegar together until smooth; pour over salad and toss to coat.
  3. Cover bowl with plastic wrap and refrigerate until the dressing sets, at least 4 hours.

Nutrition Facts

Per Serving: 331 calories; 23.5 g fat; 27.2 g carbohydrates; 6.5 g protein; 15 mg cholesterol; 339 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 16
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I've been making this salad for quite some time now. This last time I only used 6 slices center cut bacon, replaced raisins & cashews with Craisins & walnuts. I also eliminated the water chestnu...

I've been making a salad similar to this for years. We all love it. I have never used raw onions because we don't care for them. My recipe only calls for broccoli, golden raisins and salted sunf...

I made this for Thanksgiving, but with all the other dishes and activity I forgot to get it out of the refrigerator!! That was probably a good thing though, because there may not have been enou...

My husband (won't eat cooked broccoli) ate this up! I left out the water chestnuts (didn't have in hand) and used chopped walnuts, made twice the amount of dressing base (like more sauce) and it...

Was looking for a simple light salad to bring to a small party. I followed the instructions exactly; only made half the amount as there was only 4 of us. Everyone loved it!!!!

I thought this was very good as written - and I don't even like broccoli! It was a hit with the whole family. I chopped the broccoli into sections that were smaller so it would mix better with ...

Have made a version of this for years using pecans instead of cashews and celery instead of water chestnuts. Absolutely delicious!

Have been making a similar salad for years, and everyone loves it. Hint: Mix the dressing ahead of time, refrigerate for several hours or overnight, and add to the salad before serving. Much ...

I made this exactly according to the recipe (except that I used low fat mayo) and it was a smash hit. Absolutely delicious!