Holiday Broccoli Salad

We like broccoli salad, and this is an especially nice one – very festive for the holiday buffet.  I had some mixed dried fruit with nuts too, so I substituted that for the mixed fruit and almonds.   Fresh, in season, pretty…perfect.  I served it in my favorite $5 flea market compote.                                                   
Holiday Broccoli Salad
  1 ½    Pounds  Fresh Broccoli
  1        Cup  Mayonnaise
  2        Tablespoons  Sugar
     ¼     Cup  Red Wine Vinegar
     ¼     Teaspoon  Salt
     ½     Teaspoon  Pepper -- freshly ground
  6         Ounces  Dried Mixed Fruit
  2         Ounces  Slivered Almonds -- toasted
     ¼      Cup  Red Onion -- diced
  4          Slices  Bacon -- cooked and crumbled
Cut florets from Broccoli, reserving stalks.  Chop florets and dice stalks.
Whisk together mayonnaise and next four ingredients in a large bowl.  Add florets, stalks, dried fruit, almonds, and onion, tossing to coat.  Serve immediately, or chill up to 6 hours.  Sprinkle evenly with bacon just before serving.
10 Servings
  "Southern Living Christmas Cookbook"
Per Serving: 278 Calories; 23g Fat (69.0% calories from fat); 5g Protein; 19g Carbohydrate; 4g Dietary Fiber; 10mg Cholesterol; 241mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fruit; 2 1/2 Fat; 0 Other Carbohydrates.


  1. Sue, I think this recipe sounds delish and have copied it down but have a question. When it says to also dice the stalks do you mean what is at the bottom of the florets and not the entire stalk? Also I have never used dried fruit in a recipe an am wondering if I buy the same thing that my mother used to use in fruit cake? Do you think I can even make the dried fruit optional? Thanks so much. Really love your blog. Merry Christmas!

    1. The dried mixed fruits are more likely to be dried apricots, apples, raisins, cranberries or some combination. Look near the raisins in your grocery or perhaps in the produce section. You are thinking of candied fruit that is used in fruit cake - not the same. I think you would like dried fruit in this, but it's not necessary. Raisins are more common in this type of salad, but a few dried cranberries at least would be nice and add some color.
      Yes, I am talking about dicing or thinly slicing the entire stalk at the bottom of the florets. If you don't think you would like this crunch, just buy florets - as usually they are available instead of whole broccoli, which has more stalk on it.

  2. Thanks so much for answering my questions. I do usually buy whole broccoli and clean it all up for steaming so I am glad to know I do not chop up all that stalk! LOL The dried fruit question seems silly to me now that you have answered it (DUH) and so raisins it will be! Thanks again and will send some feedback to let you know how it turned out.

  3. I made this today and wished no one else in my family like it so I could have it all to myself it was soooooo good. So sorry for all my questions but how do I measure a serving. It serves 10 I see but is that 1/4C or 1/2C?

    1. I'm sorry to say that when I made this salad I didn't measure the total recipe as I often do, so I can't really tell you how many cups I made. The recipe in the cookbook gives 10-12 servings; I would think that 1/2 cup is a logical serving size, if you used most of the 1 1/2 pounds of broccoli. I am glad you enjoyed the salad; we like broccoli salads, especially in the winter when salad greens aren't as good quality.


Hi...we'd love to hear from you.