Broccoli Salad

More than a decade ago, I attended a family party.  My Aunt made this broccoli salad, and at the end of the night, every relative walked out with a copy of the recipe in hand.  Ever since, this side dish has made an appearance at countless BBQs, potlucks, work parties, and regular dinners.   Give it a try and let me know what you think. 

-The Gluten-Free Gal’s Guide


  • 5-6 c. Fresh Broccoli Florets
  • ½ c. Toasted Slivered Almonds
  • ½ c. Bacon (cooked and crumbled)
  • ¼ c. Red Onion (chopped)
  • 1 c. Peas (if you using frozen, make sure they’re thawed before using)
  • 3/4 c. Mayonnaise
  • 2 tbsp. Apple Cider Vinegar
  • ¼ c. Honey
  • ½ c. Dried Cranberries 
  • Salt


  1. Fill a large pot with water, add salt, and bring to a boil. 
  2. Add the broccoli florets and cook for 1-2 minutes depending on desired crunchiness of the broccoli. 
  3. Drain the broccoli and let cool.  
  4. While the broccoli is cooling, mix all of the remaining ingredients in a large bowl.  
  5. Once broccoli has cooled, add to the other ingredients.  Stir until everything is fully combined.  
  6. Serve and enjoy! 
The Gluten-Free Gal’s Guide Broccoli Salad