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Broccoli Cashew Salad


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Rate this recipe 4.4/5 (25 Votes)


  • 1 lb. bacon
  • 1 cup mayonnaise
  • 2 teaspoon cider vinegar
  • 1/2 cup white sugar
  • 2 lbs. fresh broccoli broken into florets
  • 1/2 cup cranberries
  • 1 cup roasted cashews
  • 1/4 red onion finely chopped


Adapted from


Step 1

Place bacon in large, deep skillet, and cook over medium high heat, turning occasionally until evenly browned and crisp. Drain bacon slice on a paper towel lined plate. When cooled break into pieces.

Whisk together the mayonnaise, cider vinegar, and sugar in mixing bowl until the sugar has dissolved. Add broccoli, cranberries and onion. Stir until evenly coated. cover and refrigerate salad for at least 2 hours. Let stand 15-20 minutes before serving. When ready to serve add bacon and cashews and mix well. By waiting to add these they will not become soggy from being in the fridge for 2 or more hours.

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