I adore broccoli.  It doesn’t even have to be fancy.  Simply steamed or raw and dipped in homemade ranch dressing, it’s all good.  Where broccoli salad is concerned, I have a special bond.  But in order to make me really swoon, this salad must meet high standards!

The following recipe is one of a few broccoli salads that has stood the test of time in our house.  I’ve given out the recipe countless times and, with the easy advance prep and sizable yield, it’s ideal for entertaining.  The recipe may certainly be cut in half, although I often prepare it for a small group and enjoy the leftovers for lunch.

When I was recently asked to submit a picnic-themed recipe for the Stonyfield yogurt Clean Plate Club, I had to laugh.  I had literally just made this salad for the cover of Fig magazine’s summer issue.  And what was the theme?  A picnic!  After the photos were taken, everyone dug into the salad.  Many commented that they loved the taste and appreciated that the broccoli and cauliflower combo wasn’t heavily coated with dressing.  The horseradish adds a little something extra to the flavor, and the addition of yogurt keeps the dressing from being cloying.  This salad is a little sweet, a little tangy, and there is just the right amount of salt and crunch.

Bacon-Horseradish Broccoli Salad

Yield: 12-16 servings; approximately 3 quarts

Bacon-Horseradish Broccoli Salad

This recipe makes enough for a crowd, but it will keep for about a week in the fridge. If desired, the recipe may be cut in half.

    For the Salad:
  • 2-3 large bunches broccoli (I like about twice as much broccoli as cauliflower)
  • 1 head cauliflower
  • 1 small red onion
  • 6 pieces bacon, cooked and crumbled
  • 1/3 cup roasted peanuts
  • Optional: raisins, sunflower seeds–I use about 1/3 cup each
  • For the horseradish dressing:
  • 1/2 cup 2% plain Greek yogurt (see notes)
  • 1/2 cup mayonnaise
  • 1/2 cup olive oil
  • 1/2 cup sugar
  • 1/3 cup apple cider vinegar
  • 5 teaspoons horseradish
  • 2 teaspoons celery seed
  • 1 teaspoon Dijon mustard
  • 1 teaspoon salt

  1. Cut broccoli and cauliflower into bite-size pieces and chop or sliver the onion. Combine all dressing ingredients in a large bowl, add the vegetables, and mix well. Cover and refrigerate overnight, stirring several times. Sprinkle crumbled bacon, peanuts, and optional toppings over top prior to serving.
  2. Tip: I use a large plastic container with a tight-fitting lid and shake occasionally to redistribute dressing and marinate the vegetables well. Adding the nuts and bacon just prior to serving will keep them crisper.


The use of yogurt lightens the dressing, but I have also made this recipe with 1 cup of mayo and no yogurt. If you do not have yogurt on hand, you may absolutely make it without.

For those who get Fig magazine, look for this salad on the cover of the Summer 2014 issue.  This is the photo shoot on a very un-summerlike day a couple of months ago.

For those who get Fig magazine, look for this salad on the cover of the Summer 2014 issue. This is a scene from the photo shoot on a very un-summerlike day a couple of months ago.


This is a tupperware container meant for a cake. I use the base as the lid and shake everything well a few times to distribute the dressing. It’s perfect for this recipe (as is a Hammond’s pretzel tub for locals), although any large container with a tight-fitting lid will do.

….and this iPhone picture taken in a pretty blue bowl made by the kids at school.