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Broccoli Salad

This Broccoli Salad recipe was submitted by Ashlee Laurin-Clark, a grade 5 teacher in Winnipeg, and offers opportunities to explore a variety of food prep techniques. Ashlee shared, “This salad is one of the first ones I make in the spring. The colours remind me of the beautiful flowers starting to grow and bloom.” Thank you, Ashlee, for this fresh and inspiring classroom recipe!  

Here’s what you’ll find in this recipe:

A printable recipe card with clear instructions and visuals for each step.

A video that takes you through each part of the preparation process.

Advice from our Registered Dietitians.

Video watch time: 1.5 minutes

Discover more tasty ideas in the full Classroom Kitchen recipe library.

Level:

All Levels

Language:

English

(Click here for French version)

Broccoli Salad

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Ingredients

Salad

2 heads of broccoli
1 head cauliflower
½ medium red onion
225 g (½ lb) bacon
175 mL (¾ cup) raisins
250 mL (1 cup) cubed Cheddar cheese
sliced almonds, seeds, etc. (optional)

Dressing

250 mL (1 cup) mayonnaise
60 mL (¼ cup) white sugar
30 mL (2 Tbsp) white wine vinegar

Directions

Chop broccoli and cauliflower into bite-sized pieces.
Dice the onion.
Chop the cheese into 2 cm (1") cubes.
In a small frying pan over medium heat, cook the bacon until crisp. Remove to a cutting board and chop into bite-sized pieces.
Place broccoli, cauliflower, onion, bacon, raisins, cheese, and almonds (if using) in a large bowl.
In a medium bowl, combine mayonnaise, sugar, and vinegar to make dressing. Whisk until well mixed.
Pour dressing over salad and toss gently.

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