Cold Broccoli Salad - Kraft Recipes Top
Comida Kraft
Recipe Box

Cold Broccoli Salad

Prep Time
15
min.
Total Time
45
min.
Servings

14 servings, 1/2 cup each

Prepare this Cold Broccoli Salad quickly with coleslaw dressing. Our Cold Broccoli Salad also includes bacon and raisins for a sweet and tangy finish.

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What You Need

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Make It

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  • Combine all ingredients except dressing in large bowl.
  • Add dressing; mix lightly.
  • Refrigerate 30 min. Mix lightly just before serving.

Special Equipment Needed

Size Wise

Since this flavorful salad makes 14 servings, it's a great choice to serve at your next party or luncheon.

Servings

  • 14 servings, 1/2 cup each

Nutritional Information

Serving Size 14 servings, 1/2 cup each
AMOUNT PER SERVING
Calories 110
Total fat 7g
Saturated fat 1g
Cholesterol 5mg
Sodium 280mg
Carbohydrate 12g
Dietary fiber 2g
Sugars 9g
Protein 2g
% Daily Value
Vitamin A 20 %DV
Vitamin C 60 %DV
Calcium 2 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from This has become a favorite of my friends and family. This has become a favorite of my friends and family. I have made it for years and always get requests for the recipe. Tip: I like to toss the broccoli, dressing and onion together and refrigerate it a few hours or overnight (the flavors really come together). Then I toss the bacon, raisins and sunflower seeds in at the last minute so they stay crunchy.
Date published: 2008-09-23
Rated 4 out of 5 by from This is an excellent base from which one can adapt to various taste preferences. This is an excellent base from which one can adapt to various taste preferences. I've also added the crumbled bacon. In addition, to the sunflower seeds, I also add cashews and also prefer to make my own dressing with red vinegar, lite mayo and brown sugar. It allows one to control for tarteness or sweetness.
Date published: 2003-07-06
Rated 5 out of 5 by from My family normally won't eat broccoli so when I made this salad for Sunday dinner, I made only a... My family normally won't eat broccoli so when I made this salad for Sunday dinner, I made only a small amount. I put it on the table while I finished getting things ready. By the time the rest of the meal was on the table the broccoli was all gone. The kids just kept eating it once they had tasted it. My husband loved it too.
Date published: 2003-09-18
Rated 5 out of 5 by from Made this recipe today for a football cookout. Made this recipe today for a football cookout. It was so easy to make and there were no leftovers! I opted for the pre-packaged fully cooked bacon pieces and it really saved on time and was still delicious. Would def. make this one again.
Date published: 2010-09-20
Rated 3 out of 5 by from I first made this during the winter and wanted a warm side dish. I first made this during the winter and wanted a warm side dish. I steamed the broccoli slighlty, leaving it very cruncy, but not bitter and tossed everything in with it. Delicious.
Date published: 2003-07-03
Rated 5 out of 5 by from I only had a yellow onion on had so I used that instead. I only had a yellow onion on had so I used that instead. It did not alter the taste of the salad at all. It turned out very good and I will be making this in the future.
Date published: 2007-06-04
Rated 5 out of 5 by from This salad was a big hit at my last two parties. This salad was a big hit at my last two parties. I've been asked by my in-laws to make it again for our family's Thanksgiving celebration. **Mother-In-Law approved**
Date published: 2006-11-21
Rated 5 out of 5 by from I really like the easy way this salad comes together. I really like the easy way this salad comes together. I also add shredded cheddar and some crumbled fried bacon when I make it, or try some small cubed ham leftovers.
Date published: 2003-10-08
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