Broccoli Salad

From: Chef Nay

On Oct 26, 2009

Love it just as it is, but one night I wanted to fix it and had no bacon. I just added raisins & walnuts instead. Still really great salad.

From: Judikins

On Oct 16, 2009

My grandchildren actually learned to like broccoli with this recipe! Now they ask for it every time they visit. I've been making it for years and always make the florets very small but still use the tender part of the stems. Try it with smoked Gouda cheese instead of mozzarella for a delightful change. Hellmann's is also call Best in some parts of the country. This is also a critical ingredient (no substitutions) for success with this healthy, delicious recipe. A good post for all!!

From: lousychef #2

On Sep 1, 2006

One of my all time favorites! The only thing I do differently, is to drop the broccoli in boiling water for 1 min. This brings it to a bright green, and it's not raw raw, but keeps it's crunch. Thanks for posting.

From: kokeshi doll

On Jun 19, 2006

I've been making variations of this salad for years, and I was taught by an Italian cook who makes it that they key is to cut the broccoli into very small pieces. It is much nicer than eating a huge hunk of raw broccoli, especially for people who don't usually like raw broccoli. The tiny pieces are much more palatable and it just makes for a much nicer salad. Even though I do like raw broccoli, the small pieces are sooooooo much better. Just cut the broccoli into florets, then chop them with your chef's knife until you get pieces about the size of a garbanzo bean.