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An over the top shot of a bowl of Broccoli Salad next to a purple cloth.
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4.84 from 6 votes

Broccoli Salad

A light, tangy dressing jazzes up this Broccoli Salad with dried cranberries, almonds, and bacon. A classic summer side dish!
Prep Time15 mins
Cook Time15 mins
Chilling Time2 hrs
Total Time2 hrs 30 mins
Course: Salad, Side Dish
Cuisine: American
Servings: 8 servings
Calories: 328kcal


  • 5 slices thick sliced bacon
  • 2 or 3 broccoli crowns cut into bite size pieces (approximately 6 cups)
  • cup red onion chopped
  • ½ cup dried cranberries
  • cup mayonnaise I like to use a healthy fat mayo like olive oil mayonnaise
  • cup light sour cream
  • 1 tablespoon white wine vinegar
  • 1 tablespoon granulated sugar
  • cup slivered almonds


Cook the Bacon

  • Preheat oven to 375 degrees F. Place the bacon in an even layer and transfer the baking sheet to the oven. Bake for about 15 minutes or until nicely crisped. Remove the pan from the oven and transfer the bacon to paper towels to drain. When cooled, crumble and set aside.

Broccoli Salad

  • In a large serving bowl, combine the broccoli, onion and dried cranberries. In a small bowl, stir together the mayonnaise, light sour cream, white wine vinegar, and sugar. Pour over broccoli mixture, and toss until well combined. Cover and refrigerate for at least two hours or up to six hours.
  • When ready to serve, stir in the crumbled bacon and slivered almonds.


Be sure to refrigerate the Broccoli Salad for at least 2 hours before serving to give it some time to soften a bit.
Store leftovers in an airtight container in the refrigerator and use within 2  days for the best quality.


Calories: 328kcal | Carbohydrates: 36g | Protein: 15g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 352mg | Potassium: 1311mg | Fiber: 11g | Sugar: 13g | Vitamin A: 2407IU | Vitamin C: 340mg | Calcium: 208mg | Iron: 3mg