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Broccoli Salad with Bacon Recipe

Prep Time 20 minutes
Total Time 20 minutes



  • 8 slices bacon cooked and crumbled
  • 6 cups chopped broccoli crowns don't include the large stem
  • 1 10 ounce package frozen green peas, thawed
  • 1 cup dried cranberries
  • 1 cup raw Spanish peanuts


  • 1/4 cup sugar or honey
  • 1 teaspoon salt
  • 1 tablespoon white vinegar
  • 2 tablespoons minced Vidalia sweet onion
  • 1/3 cup freshly grated Parmesan cheese
  • 1 1/2 cups mayonnaise or light mayonnaise like Hellmann's Light


  • Place frozen peas in a colander in the sink and run cold water over them for several minutes.
  • Set aside.
  • In a small mixing bowl, whisk together sugar or honey, salt, white vinegar, minced Vidalia (sweet) onion, grated parmesan cheese and mayonnaise until thoroughly combined.
  • Set aside.
  • In large serving bowl, combine chopped broccoli, frozen peas and cranberries.
  • Pour dressing and mix with large spoon until coated.
  • Add in Spanish peanuts and bacon.
  • Serve immediately.
  • Refrigerate leftovers.


For best results, don't use the tough, large broccoli stems in this recipe. Just use the broccoli crowns.