Broccoli Salad

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I have an old school southern cookbook, the Share Croppers Cookbook, and it has a broccoli salad recipe that calls for 1 lb of bacon. I kid you not. Is this broccoli salad or bacon salad? This is one reason why Mississippi has an obesity problem.

My recipe for broccoli salad is lighter and a great side to go along with any meal.


  • Use salt in your dressing
  • Feel free to swap out the dried fruit for fresh fruit, fresh grapes are a great alternative to dried cherries or raisins.
  • You can use slivered almonds instead of pecans in this salad too.

Prep Time 20 minutes

Serves 6 to 8 people Calories 195 per serving


  • 1 lb broccoli chopped
  • 3 slices bacon cooked crisp and drained of any grease
  • ¼ cup pecans chopped
  • 1/3 cup dried cherries, or 1/2 cup chopped fresh grapes
  • 2 scallions chopped
  • ½ cup Mayonnaise or 3/4 cup of vegan Mayonnaise
  • ¼ cup whole plain yogurt or Keifer
  • 3 tbsp honey
  • 1 tbsp apple cider vinegar
  • ⅛ tsp kosher salt
  • 1 tbsp chopped fresh parsley or dill optional


  • Cook bacon and drain on paper towels or draining rack. Then chop broccoli, scallions, pecans, and grapes if using.
  • Wisk together Mayonnaise, yogurt or Keifer, honey, apple cider vinegar, salt, and chopped parsley or dill if using.
  • Mix all ingredients and serve immediately or chill if not serving immediately.

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