Broccoli Salad with Mandarins, Red Onions and Bacon

Broccoli Salad with Mandarins, Red Onions and Bacon

Hi friends!  It’s Wednesday…half way until the weekend and March break for us.  I’m looking forward to one week of not having to fly out of bed and rush kids out the door to school.  Just a week of get up when we want and do what we want with our time…ahhhhh.  And a chance to catch up from the time change…time changes are hard aren’t they?  Who invented them anyway…what were they thinking?!  I admit, I do love the extra sunshine…but that hour, that 1 hour, it’s amazing the havoc it wreaks.  Zzzzzzz

Anyway, we’re talking broccoli today.  Little green trees of yumminess.  And I love them.  You?

One of my favourite recipes for broccoli is this Broccoli Salad.  I made this salad as one of my very first blog posts way back when, and since I recently got a new camera and I was making this for a get together this past weekend, I felt it necessary to blog it again.  New camera means a need to take pictures of everything.  Everything.  And this is the first photo I took with my new camera.  And I’m kind of loving it.  😉

Broccoli Salad with Mandarins, Red Onions and Bacon {A Pretty Life}

Broccoli Salad with Mandarins, Red Onions and Bacon {A Pretty Life}

This broccoli salad with mandarin oranges, red onions, tangy dressing and bacon, it’s broccoli heaven I tell you.  Everything is better with bacon right?


Broccoli Salad
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    Salad Dressing
  • 2 eggs
  • 1/2 cup sugar
  • 1 tsp cornstarch
  • 1 tsp dry mustard
  • 1/4 cup white wine vinegar (See tips below.)
  • 1/4 cup water
  • 1/2 cup mayonnaise
  • Salad
  • 4 cups broccoli, cut in bite size pieces
  • 1/2 cup raisins
  • 8 slices cooked and chopped bacon
  • 2 cups sliced fresh mushrooms
  • 2 mandarin oranges, peeled and separated
  • 1/2 red onion, thinly sliced


    Make the dressing first:
  1. In a saucepan, whisk eggs, sugar, cornstarch and mustard.
  2. Add vinegar and water and cook slowly until thickened.
  3. Remove from heat and stir in mayonnaise. Cool slightly.
  4. Making the salad:
  5. Toss the dressing and the broccoli together, then refrigerate for a few hours, to marinate.
  6. When you are ready to serve the salad, toss in the remaining ingredients.

Recipe from Best of Bridge

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This salad is perfect with baked ham…in fact this dish makes it onto almost every Easter dinner table with our ham.  And I can’t imagine it any other way.  Baked ham, broccoli salad, dill scalloped potatoes and buns.  Best spring menu ever.

Broccoli Salad with Mandarins, Red Onions and Bacon {A Pretty Life}

I hope you try it!

Have a delicious day!


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  • Reply Cupcakes & Crossbones March 12, 2014 at 8:45 AM

    This looks delish! Can’t wait to try it!

    • Reply Jo-Anna March 12, 2014 at 9:22 AM

      I hope you enjoy it! 🙂

  • Reply Stephanie March 12, 2014 at 9:16 AM

    I have never had broccoli salad, but this looks incredible!

    • Reply Jo-Anna March 12, 2014 at 9:20 AM

      It really is SO good…the dressing…it’s the best!

  • Reply Bette @ Somerset Lane March 12, 2014 at 9:42 AM

    I have been force feeding myself broccoli over the past couple of months, cause apparently it’s good for you. Still trying to get past the texture. This looks like an awesome recipe. I’m pinning for later!

    • Reply Jo-Anna March 12, 2014 at 3:22 PM

      The texture of broccoli is kind of weird isn’t it! I hope you enjoy it if you end up making it!

  • Reply Elizabeth March 12, 2014 at 3:14 PM

    Great timing Jo-Anna; I was going to take a broccoli/grape/sunflower seed salad over to the school for sharing night Thursday, but I think I’ll do this one now (unless you have plans on taking this !)

    • Reply Jo-Anna March 12, 2014 at 3:21 PM

      Definitely go ahead and make this! They’ll love it!!

  • Reply Angie In My 30s March 13, 2014 at 8:01 AM

    interesting combination, i never would have put those flavors together! looks delish

  • Reply Shauna March 13, 2014 at 8:01 AM

    Looks like a hearty salad that would be good to take to a potluck too! I’m with you on the time change, Jo-Anna. How can one hour make such a big difference. I seldom wake up to my alarm and this week I could’ve pressed snooze every day!

  • Reply Virginia Fynes March 14, 2014 at 5:27 PM

    I make a very similar salad but haven’t tried fruit in it, a must try addition, thanks for the idea!

  • Reply Dill Scalloped Potatoes - A Pretty Life In The Suburbs April 9, 2014 at 6:01 AM

    […] this dish up with a baked ham, broccoli mandarin salad, buns, and peanut butter confetti cake for dessert, and you have Easter dinner […]

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