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How to Make a Craisin Broccoli Salad

Getting Started

If you had asked me a few years ago whether or not I liked broccoli salad then you would have heard a definite "no". However, spending time with the older generations has taught me that there is a salad out there for just about everything. In the South (the southern U.S. for those who realize there is a bigger world out there) then you can find an impressive array of them at any social function that involves potluck.

There are still quite a few of those salads that I'm not real keen to try again (or ever) but I did learn that this is a legitimate way to sneak in those foods that you may not normally eat. I can see your mental scoffing so just bear with me: (1) you mix it with something that is already loved, (2) you start with small amounts and work up to larger amounts, and (3) you can cover it in a dressing that is either a known favorite or has sugar. Try it.

Building Your Salad

An added bonus to this salad: no cooking. You chop, you mix, and you eat. Done. I chose broccoli because, against all odds, my kids already like it. However, when I bring in any vegetable that is a little unfamiliar then I have broken the "Vegetable Agreement" and end up with reluctant diners. For this salad, there are three foods that I am working into their collective diets: purple onions, green bellpeppers, and jalapenos. The craisins are sweet little surprises that help encourage them to try another bite.


Why Broccoli?

Craisin Broccoli Salad

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I suggest making the broccoli chunks relatively small so that they mix well. All of the other ingredients are diced except for the few that are indicated as shredded. I prefer to shred the cheese and lettuce in order to distribute them to better effect. I shred the carrots because that makes them easier to eat in a salad.

I highly suggest trying other colors of bell-pepper both for the flavor and the added color. If you have a crowd that likes it spicy then you can add more jalapeno and about 1 tsp red pepper. I don't like my salad too "wet" but you can add more dressing if you have picky eaters that will gobble it up just to taste the dressing.

This has become one of my favorite warm-weather salads! I suggest making only as much as you will eat within a couple of days to prevent your veggies from getting too soggy.


  • 1 green bellpepper
  • 1 roma tomato
  • 2 carrots, shredded
  • 1 head broccoli
  • 1 cup sharp cheddar cheese, shredded (or cubed)
  • 1/2 cup craisins, I used pomegranate infused)
  • 1/2 purple onion
  • 1 jalapeno, (no seeds)
  • 1/2 cup walnuts, chopped
  • 1 cup romaine lettuce, shredded
  • 1/2 cup green onion
  • 1/2 tsp salt
  • 1 tsp black pepper
  • 2 T white vinegar
  • 1/4 cup sugar
  • 4 T miracle whip, (or mayo)

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If you're craving bacon in your salad then check this recipe out!

How to Make Broccoli Salad

© 2016 SommerHope

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