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A bowl full of creamy broccoli salad

Creamy Broccoli Salad

Crunchy and delicious, sweet and salty. The perfect side to any meal!
Course Dinner, lunch, Salad


  • 2 TBSP Red Wine Vinegar
  • 1/2 Cup Mayo
  • 1 Pinch Salt and Pepper
  • 1/4 Cup Red Onions Chopped
  • 3 Cups Broccoli Florets
  • 8 Pieces of Bacon Cooked Crispy and Chopped
  • 1/2 Cup Red Grapes cut in half
  • 1/4 Cup Sunflower Seeds


  • In a bowl large enough to hold all the ingredients, start by making the dressing.
    The dressing is 1/2 cup of Mayo and 2 TBSP Red Wine Vinegar plus a little Salt and Pepper. If you mix the salad ingredients together and want it creamier, simply mix more mayo and red wine vinegar together and stir into the salad. ?
    If you haven’t pre-cooked the bacon, cook it now. It needs to be crispy for this salad. I think it should always be crispy, as I don’t love soggy bacon, but that’s my opinion. Hehe! I cook my bacon in the oven on a foil-lined baking sheet so I have easy clean-up. 
    I like to buy the already chopped and washed broccoli florets in a bag. You can use either the whole broccoli or the bagged variety it’s totally up to you! I am mostly just lazy and like convenience most days. Haha!
    Open the bag and chop any really big pieces of broccoli. Once they are the size you like, put them in a bowl. You need about 3 cups.
    Chop the red onion into small pieces. You only need about 1/4-1/2 cup. Place them in the bowl too. 
    Wash and cut the grapes in half. You need about 1/2 of a cup. Into the bowl as well.
    Measure out 1/4 cup of sunflower seeds. Put them into the bowl. 
    Once The Bacon is cooked and cooled, break up the bacon into small pieces, or chop with your knife. It can join the rest of the ingredients in the bowl. 
    Stir it all together and Voila! That’s it! 
    I love this salad because it keeps well in the fridge and I love it even the next day. 
Keyword broccoli, salad