Broccoli Grape Salad Lightened Up

he retro broccoli grape salad was popular for a reason — it’s amazing, especially my Mom’s, which was the hit of every summer party. An unlikely combo of broccoli, grapes, almonds, and bacon in a creamy dressing seriously works.
Course Side Dish
Cuisine American
Prep Time 20 minutes
Total Time 20 minutes
Servings 8 servings
Calories 240kcal
Author Karen Gibson


for the dressing

  • 3/4 cup mayo (I use Duke's; Mom always loved Hellman's)
  • 1/4 cup plain yogurt
  • 1/4 cup white granulated sugar
  • 1 tablespoon apple cider vinegar
  • pinch of salt

for the salad

  • 1 cup broccoli florets, chopped
  • 1 cup green and red grapes, cut in halves or quarters
  • 1/2 cup chopped celery
  • 1/2 cup slivered almonds
  • 3 strips turkey bacon, fried crisp and crumbled
  • 1 green onion, very thinly sliced


prepare the dressing

  • Whisk all of the dressing ingredients together in a small bowl, and set aside.

prepare the salad

  • Toss the broccoli, grapes, celery, almonds, and crumbled turkey bacon together in a medium bowl. Fold in the dressing until the salad is coated (you might not use all of it; if not, save it, too). For the best flavor, refrigerate the salad for a minimum of 6 hours or overnight. (Refrigerate the green onions, too.) Before serving, toss to recoat the salad (add the extra dressing, if you had any and if it needs it), and sprinkle the green onions over the top.


Calories: 240kcal