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Broccoli Salad with Honey Mustard

Broccoli Salad with Honey Mustard
Yield:   4-6 servings
Cook Time :   1-3 minutes (optional)
Tips:   Chill in refrigerator until cold before serving. Broccoli may be used raw or briefly cooked to crisp-tender (slightly more tender and easier to digest).
Suggestion:   Serve as a side dish or main course. Great with any side of bread.
Broccoli Salad with Honey Mustard features broccoli florets, crisp bacon pieces, apple slices, peanuts and raisins, and is tossed with a
delightful honey mustard dressing made with sour cream, mayonnaise, prepared mustard and honey. The broccoli florets can be prepared fresh (raw) or blanched (briefly cooked) to a tender-crisp, which tenderizes them yet retains a nice crunch that blends perfectly with the other ingredients of this salad. For some, broccoli can be a little challenging to digest, and blanching (very briefly cooking) the broccoli florets will solve this problem. You can control how much tenderizing you want to achieve by the amount of cooking (1-3 minutes). The florets are immediately transferred to a bowl of ice water to stop the cooking process. You can use any type of apple that is not too tart for this recipe. Gala, Fuji or Golden Delicious apples will all compliment this salad nicely, and if you use an apple with red skin, will add color.



  • 6 cups broccoli florets (you will need 2 bunches of broccoli)
  • 1 apple (Gala, Fuji or Golden Delicious)
  • 1/2 cup raisins
  • 6 slices bacon, cooked until crisp and crumbled into bite-size pieces
  • 1/4 cup salted peanuts
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 3 tablespoons prepared mustard
  • 2 tablespoons honey


In a small mixing bowl, whisk together sour cream, mayonnaise, mustard and honey until thoroughly combined. Set aside.

Cut broccoli into bite-size florets, then rinse to clean. If you prefer to blanch the broccoli (recommended), place broccoli in a vegetable steamer. Set a bowl filled with water and some ice near stove. Bring about 1-2 inches of water to boil in a medium sauce pan. As soon as water reaches boiling point, add vegetable steamer with broccoli to saucepan and cover. Steam for 1-3 minutes, testing each minute by biting a tiny piece of broccoli to check amount of tenderness (Note: Cooking broccoli longer than 3 minutes is not recommended - broccoli will become too soft). Once you reach desired tenderness, immediately lift vegetable steamer and pour broccoli into bowl of ice water. Gently stir until all florets have completely cooled. Pour into a colander in the sink to drain, then remove all ice cubes. Transfer florets onto a few paper towels or a clean towel then fold paper towels or towel over and very gently press to remove all moisture. Turn over to press both sides. If paper towels or towel gets oversaturated and florets are still wet, use new paper towels or towel until you have removed excess water. Set aside.

Remove core from apple, then cut apple in half horizontally (in between top and bottom). Cut each half into 1/4-inch slices. Add apple slices, broccoli florets, bacon pieces, peanuts and raisins to a large mixing bowl. Toss gently to combine. Pour dressing over salad, then toss gently again to thoroughly coat. Refrigerate until chilled and serve.

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