Broccoli Salad with Poppy Seed Dressing
Prep time
Total time
The dressing recipe is from my friend Jill, who I've known since we were 14. The salad is one of my favorites. It is perfect for summer BBQs and Fall feasts.
Recipe type: salad
Serves: 8 servings
for the poppy seed dressing
  • ¾ cup white vinegar
  • dash of red wine or tarragon vinegar
  • ¾ cup sugar
  • ½ cup oil
  • 1 Tablespoon poppy seeds
  • ½ teaspoon salt
  • 4 Tablespoons dijon mustard
for the salad
  • 24 oz fresh broccoli florets (I usually use a bag or two of pre-cut broccoli from the produce section.)
  • ½ cup cashews, chopped
  • ½ cup shelled roasted, salted sunflower seeds
  • 1 cup craisins
  • 1 apple, diced
  • ½ red onion, diced
  • 1 lb bacon, cooked and crumbled
  • poppy seed dressing
  1. To make the dressing, combine all ingredients in a container with a tight-fitting lid. Shake until completely combined. Refrigerate until needed.
  2. To make the salad, combine all ingredients in a large bowl. Toss and serve.
Recipe by Lulu the Baker at