Broccoli Salad Recipe

This was one of my favorite salads at covered dishes and picnics growing up. It is super easy to prepare (and involves bacon!). I like to steam my broccoli for a quick minute so it’s not raw.


  • 8 slices of bacon
  • 2 heads of broccoli, chopped into bite sized pieces
  • 1/4 cup raisins
  • 1/2 red onion, chopped into a fine dice
  • 2 garlic cloves, chopped
  • 1/4 cup red wine vinegar
  • 2 Tbsp sugar
  • 1 tsp salt
  • 1 tsp pepper
  • 3/4 cup mayonnaise
  • 1 Tbsp fresh lemon juice

1. Fry bacon, and let it cool. Crumble into small pieces (this can be done a day or two in advance).
2. Steam broccoli for just barely one minute, then rinse and chill. Seriously, watch the broccoli, you don’t want it “cooked”,  just very lightly steamed so it’s a little easier to chew.
3. In a large bowl, place bacon, broccoli, raisins, onion, and garlic.
4. Prepare dressing – in a small bowl whisk together vinegar, sugar, salt, pepper, mayo, and lemon juice. Pour dressing over broccoli mixture and mix well.
5. Cover and refrigerate for a few hours.


Try this at your next potluck and let me know what you think.


Curried Quinoa Salad

Here is a light and flavorful spring salad that is loaded with crunchy veggies, protein packed quinoa, Greek yogurt, and gently spiced with curry and lime!

Quinoa 2 salad 5.14

Salad Ingredients:

1 1/2 cups quinoa, cooked

1/2 lb broccoli florets, steamed

1/4 cup toasted almonds, coarsely chopped

2 large celery stalks, diced

1 apple, cored and diced (tossed in 1 tbsp fresh lemon or lime juice)

1/4 cup raisins

1/4 cup cilantro, chopped

2 green onions, chopped

quinoa 1 salad 5.14


1/2 cup unsweetened Greek yogurt

Juice from half a small lemon or lime

1 tsp Dijon mustard

2 tsp curry powder

pinch of cayenne

3 Tbsp olive oil

salt and pepper to taste

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1. Steam broccoli, and toast and chop almonds. Cook quinoa according to package directions. I cooked mine in the rice cooker, one cup of quinoa to two cups water or broth for about 20 minutes. Let everything chill.

2. Combine all salad ingredients.

3. In a separate bowl whisk together all dressing ingredients.

4. Toss the salad and dressing together.


Quinoa 3 salad 5.14

This keeps well for a few days in the fridge, and is particularly crisp and refreshing if chilled in the fridge for a few hours prior to serving!

Anne McCranie is a Portland, Oregon based personal trainer and Licensed Massage Therapist. She offers this recipe to tickle your taste buds. Please see your medical professional for specific dietary advice. Do you have a favorite recipe to share? Email Anne or post a comment below.