This a hearty meat and vegetable salad: two pounds of maple flavored bacon make it very filling. It’s a meal in itself!
Ingredients
- 2 pounds maple-flavored bacon
- 1 large head fresh broccoli, chopped
- ¾ cup chopped celery
- ¼ cup minced green onions
- ¼ cup diced red onion
- 1 ½ cups seedless grapes, halved
- ¾ cup blanched slivered almonds
- ¼ cup white sugar
- 2 tablespoons distilled white vinegar
- 1 cup mayonnaise
Directions
Step 1
Place bacon in a large skillet. Cook, turning frequently, over medium high heat until evenly browned. Cool, and then crumble.
Step 2
Preheat oven to 300 degrees F (150 degrees C). Spread slivered almonds on a cookie sheet. Bake for approximately 12 to 14 minutes or until lightly browned, turning once during toasting. Cool.
Step 3
In a small bowl, mix together mayonnaise, sugar, and vinegar. Set aside.
Step 4
In a large bowl, combine broccoli, crumbled bacon, celery, green onions, red onions, grapes, and toasted almonds. Toss with mayonnaise dressing. Chill for several hours in the refrigerator.
Editor’s Note:
The original submitter of this recipe, MAGGIE MCGUIRE, has let us know that 1 pound bacon is all you need for this recipe, and that 2 pounds might be too much.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 11 | |
Calories 382 | |
% Daily Value * | |
Total Fat31g | 40% |
Saturated Fat6g | 32% |
Cholesterol38mg | 13% |
Sodium760mg | 33% |
Total Carbohydrate14g | 5% |
Dietary Fiber2g | 7% |
Total Sugars10g | |
Protein13g | |
Vitamin C31mg | 153% |
Calcium46mg | 4% |
Iron1mg | 6% |
Potassium372mg | 8% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
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- by: Cookdap Member
- 22 years ago
This is a fantastic salad. Definitely main dish material! The maple flavored bacon is a nice touch. The red grapes and almonds add a nice flavor, too. I think best if allowed to chill for 3-4 hours before serving. Gets kind of mushy if not used up within 48 hours, I think.
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- by: AMETHYST
- 22 years ago
This was a very tasty salad that, as suggested, turned into a meal in itself!! I ate it for supper last night, breakfast and lunch today – yummy! There is just the right blend of crunchy with tangy and the tastes were very complementary. I used maple bacon and green grapes and it was delicious. My husband generally isn’t a big broccoli fan and really, really like this one too. It’s a keeper.
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- by: MAGGIE MCGUIRE
- 22 years ago
This was my submission to Allrecipes several years ago. A friend told me to look this up because the recipe is in error. Somewhere along the line, my 1 pound of bacon was changed to 2 pounds. My original submission was written as one pound. Two pounds is way too much. Sorry for any inconvenience.
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- by: Stefanie
- 21 years ago
I used 4 tablespoons of Bac-o s instead of the actual bacon because I am a vegetarian, but it’s also healthier and makes the prep time shorter. But if going to use baco s instead of real bacon, only add it right before serving because otherwise they get mushy, and don’t taste good. I also used light mayonnaise and added some raisins. It came out great.
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- by: Cookdap Member
- 19 years ago
Wow! This was a huge hit at my husband’s 40th Birthday Party/BBQ! Everyone loved it and wanted the recipe before they would leave. I came down to my computer and printed off 12 copies for guests to take home!
I have to admit, though, it was a bit time consuming. However, the end definitely justified the means!
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- by: SJLCAL
- 19 years ago
This was delicious when fresh. Very flavorful. Good as leftovers the second day, however bacon tends to get a little soggy. Second time I made used roasted pine nuts, and sprinkled the bacon and nuts on each serving so bacon was not soggy as a leftover. The pine nuts were an excellent substitute for the almonds.
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- by: Evelyn From Canada
- 19 years ago
This recipe was recommended to me by a co-worker who makes it every year for Christmas. I also made it for Christmas dinner. Wow! It is awesome. I got many compliments. I do agree with others who state that it is time consuming but it is well worth it. I used 2 1/2 heads of broccoli and doubled everything but the sugar, bacon and nuts to lower the calories. There is no need to use so much sugar as the grapes give the salad the sweetness needed. This recipe will definitely join my favourites.
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- by: Sharon
- 17 years ago
This was a hit today for 4th of July! I made it low carb by using splenda instead of white sugar. Used 3 packages of precleaned broccoli and needed more dressing. Made half batch more dressing. Served 12-15. Yum!Chose to leave out the celery and used honey roasted slivered almonds found in the salad fixin section! Quick and easy to prepare. Used only 1 lb bacon. Next time I’ll try adding dried cranberries. A winner!
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- by: Tigershoes
- 17 years ago
Great recipe, but I made a few modifications to make it healthier. First off, I used splenda instead of “white sugar” and halfed the amount called for. Second I used fat free mayo, and i know fat free mayo is not all that great but you honestly cant taste the differance since it is mixed with the vinegar, and splenda. I have tried this recipe both ways and my kids had no idea i was using fat free mayo. And depending on your preference, I omit the celery and used shredded carrots. LOVE IT!!
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- by: Bellydancer
- 16 years ago
This is a very good recipe that you can make to suit your own taste. I used dried cherries instead of grapes, and pecans(what I had on hand) instead of almonds. I thought one kind of onion(green) enough for us, and added shredded cheddar(love cheese!). Wow, couldn’t stop eatin’ it!
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- by: TIPPIEJAX
- 16 years ago
Excellent, with the following changes: 4-5 strips of lean, cooked turkey bacon chopped (2 lbs of bacon is just too much, and you can save on the fat content), I substituted a mix (that I found already packaged together) of dried raisins and cranberries for the grapes, used both a little red and green onion (I eyeball everything, don’t usually measure), used the new olive oil mayo that is on the market, (low fat and better for you), kept the dressing measures as is (but used cider vinegar to cut the tart), and substituted some cashew peices for the almonds (I bought a cheap tin of broken pieces and toasted them slighly in the oven). Everything else, I kept the same. This was so good! My husband raved and usually passses on raw broccoli. This is delish and good for you if you make a couple of variations! My version is very similar to that of Sweet Tomatoes restaraunt. Thanks for the great recipe!
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- by: SANDRADI
- 16 years ago
I followed this recipe somewhat loosely (I didn’t really measure the ingredients except the sugar and the vinegar). I used about 3/4 lb of bacon and omitted the green onions (didn’t have them on hand). THIS WAS THE BOMB!!! I loved it. I will definately make it again. I have enjoyed it for breakfast, lunch and dinner!
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- by: Twindolphin
- 16 years ago
Wow, this salad is absolutely yummy. Made it for a birthday party and absolutely EVERYONE raved about it. The dressing is so easy and so yummy. I will be making this lots over summer. Family have already asked me to make for Christmas day. I used Walnuts instead of the almonds.
Loved It, Loved It, Loved It…. -
- by: Catherine Louise Kennedy
- 16 years ago
This is exactly the same salad I have always coveted at the local country club. Now I know how to make it. I’m a little bothered by the idea of adding sugar to a salad, but it tastes good, and it’s a heaping serving of veggies, so I can live with it. The club sometimes uses raisins instead of grapes which is also really good. I used regular bacon and it was delicious.
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- by: Bonnie's Best
- 16 years ago
WOW is this dish yummy! If you love onions you will love this. The prep work does take time especially if you do not use a food processor. I will add a few less red onions next time and increase the amount of dressing just a tad. I actually thought this was delicious right after I assembeled it! It is a very hearty salad and as the other reviewers noted can be a meal in itself. I might add some chopped tart apple next time since this combination could handle that taste very well. I highly recommend this to everyone that loves all the ingredients independently. This dish is a WINNER!
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- by: Jeannine Watson Johnson
- 16 years ago
This is a hit every time I take it to a function. Everyone wants the recipe. Must remember to bring copies with me next time I make it. I don’t use as many onions, I use half of what is called for in the recipe. Other than that I wouldn’t change anything.
Jeannine -
- by: Cookdap Member
- 15 years ago
It tastes fresh and delicious. I sticked to the recipe except cut half of the sugar. The flavors of bacon, vegi, fruit and nut blended surprisingly well. Next time I will substitute yogurt for mayonnaise and cut off 3/4 sugar and 1/2 bacon, just to make it healthier. Thanks very much for the recipe!
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- by: Mfirestorm45
- 15 years ago
This salad is amazingly delicious! I felt that the original recipe sounded slightly too high calorie so I made the following changes: – I used plain yogurt instead of the mayonnaise – no sugar – no bacon – balsamic vinegar instead of the white vinegar (that’s all I had) With these changes the salad was not only delicious but also healthy!
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- by: Cici
- 15 years ago
I made this dish and took to a church gathering – everyone loved it, guys too. I prepared exactly per the recipe except I used 1-1/2 heads of broccoli and 1 lb of bacon and lowfat mayo. To shorten prep time, I washed and cut up all the veggies the night before which gave them time to dry out. I agree with other views, definitely a keeper.
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- by: Mrsmom
- 15 years ago
Easy to half the recipe for a family dinner. I used apple cider vinegar. I made the salad ahead of time (about 4 hours prior to dinner) but did not add bacon, almonds nor grapes til serving time. I toasted the almonds on the stove top by putting them in a pan over med high heat and stirring them frequently til browned up a bit
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- by: Joan420
- 15 years ago
Excellent. lasts on a buffet table nicely. Got lots of compliments and requests for this recipe the times I’ve made it. Definitely give salad few hours or overnight so flavors develop. I also used light mayo and not quite as much bacon. Almonds are optional. At Christmas open house I added Craisins instead of grapes. Try cooking bacon in oven for easier prep.
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- by: P Nicholopoulos
- 15 years ago
I left out the almonds, didn’t think they were necessary. Even the picky eating kids scoffed it down. Cooking and crumbling the bacon was the difficult part, I was wondering if store bought real bacon bits would make prep easier. Just a thought. Still, this is a great tasting recipe.
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- by: Debi
- 15 years ago
This is a great recipe. For me it is a little easier to bake the bacon. The instructions were on the back of the package. Just check it frequently so it doesn’t burn. I also decreased the bacon to one pound and for us it was still plenty. I also used a little less sugar. The only other changes based on availability were to use green grapes and green onions. Omitted the red onion. This recipe is so versitile I think it can be changed many ways and still be delicious. Thanks Maaggie
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- by: COURTNEYB228
- 15 years ago
Really a refreshing salad – perfect mix of sweet and crunchy. My sister-in-law has been making a similar recipe for a few years now, so I was excited to stumble across this one. It absolutely lived up to my expectations. I omit the almonds due to allergies, and substitute bacon for real bacon bits, purely for convenience. Otherwise I follow the recipe, and it is always a hit! Thanks Maggie!
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- by: Chrisnkelley
- 15 years ago
This salad is the best! The only thing I did differently was that I used honey in substitute for the sugar to improve the nutrition. We also kept the bacon separate to add to each serving as per other reviewers recommendations. Absolutely delectable! TY so much for posting, we will be making this salad again and again!
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- by: Mel's Kitchen
- 15 years ago
SOOO YUMMY!! My family has used a variation of this recipe for many years~in ours we add 1cup of sliced water chestnuts, 1.5 cups bean sprouts. We omit the red onion and use only green onion (don’t want too much onion taste). Definitely try this recipe! It’s a great combination of ingredients 🙂
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- by: Justine Topel
- 15 years ago
What an AWESOME Salad. I made it for Christmas Eve, Christams day, and for the day after Christmas for three different get togethers. The first day I made it exactly as stated except for using roasted soy nuts instead of almonds as my son is allergic to peanuts and tree nuts. Excellent! The second day I substituted a head of iceberg lettuce for the celery as I am not a big fan of the taste of celery but I liked the crunch it gave the salad. Also, all I had on hand this day was turkey bacon and it was delicious in the salad. This turned out excellent as well. The third day I doubled the recipe and it came out great. I only used two packages of bacon when I doubled the recipe. And the first two days I used one package each. I don’t believe one package is 2lbs of meat, but one package is more than enough in this rich salad! Thank you so much for an awesome recipe Maggie!!!
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- by: Lollylew
- 14 years ago
I have been looking for a broccoli salad recipe for awhile and stumbled across this one. I have made this salad a few times and everyone has RAVED about it!! There is a lot of prep time involved but soo worth it! I haven’t used maple bacon yet (hard to find) but regular bacon has worked just fine.
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- by: CYBERDAIZEE
- 14 years ago
This was great! I took it to our Ladies Salad Supper at church around Christmas, and I made the amount that the recipe made. The lady in charge of it all got on the microphone after the dinner and said, “Whoever made the broccoli salad with the grapes and almonds – you will be bringing this again next year, and you will make about 3 times the amount!” Everyone applauded! It was gone before half of the people made it through the line! Many of the people that did get to eat it were asking for the recipe!
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- by: Karin
- 14 years ago
This is absolutely delicious!!!! My entire family enjoyed it…even my young, picky daughters. I have made a recipe similar to this but it will definitely be replaced. I loved the addition of the grapes, and next time I may add some crumbled blue cheese or feta. This is a keeper!
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- by: Kathyt
- 14 years ago
Fabulous salad and I will make it again. I brought it to a potluck and everyone asked for the recipe so thank you for sharing. I substituted bacon bits (instead of maple bacon) and sunflower seeds instead of almonds. I also added raisins and cut down on the mayonnaise mixture. I used light mayo to save on the calories.
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- by: Ondrayuh
- 14 years ago
This salad has an excellent combination of flavors. I was surprised that I actually liked it. I think the bacon is what made it so good. I used turkey bacon and didn’t use the red onion (too much onion). I also used light mayo. I think you can get away with using half the amount of sugar, since the grapes make it sweet enough.
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