Broccoli salad is a classic dish that’s perfect for potlucks, barbecues, and any gathering where you need to feed a crowd. It’s easy to make, can be prepared ahead of time, and is always a hit. This article provides several delicious broccoli salad recipes that are sure to please, along with detailed instructions and tips for making them in large quantities.
**Why Broccoli Salad is Great for a Crowd**
* **Affordable:** Broccoli is a relatively inexpensive vegetable, especially when in season. This makes it a budget-friendly option for feeding a large group.
* **Easy to Prepare:** Most broccoli salad recipes involve minimal cooking. Simply chop the ingredients, mix them together, and chill. This saves time and effort, especially when you’re already busy preparing other dishes.
* **Make-Ahead Friendly:** Broccoli salad actually tastes better when it has had time for the flavors to meld together. This means you can make it a day or two in advance, which is a huge time-saver when you’re hosting an event.
* **Customizable:** Broccoli salad is a versatile dish that can be easily customized to suit your preferences and dietary needs. You can add or substitute ingredients to create a unique flavor profile.
* **Crowd-Pleaser:** The combination of crunchy broccoli, sweet and savory flavors, and creamy dressing makes broccoli salad a hit with people of all ages.
**General Tips for Making Broccoli Salad for a Crowd**
Before we dive into specific recipes, here are some general tips for making broccoli salad in large quantities:
* **Use Fresh, High-Quality Ingredients:** The better the quality of your ingredients, the better your salad will taste. Choose fresh, vibrant broccoli heads with tightly closed florets. Avoid broccoli that is yellowing or has a strong odor.
* **Cut the Broccoli into Bite-Sized Pieces:** This will make it easier to eat and will ensure that the dressing coats all the pieces evenly. Aim for florets that are about 1-2 inches in size.
* **Don’t Overcook the Broccoli (If Blanching):** Some recipes call for blanching the broccoli to soften it slightly. If you choose to blanch, be careful not to overcook it. The broccoli should still be crisp-tender.
* **Chop the Other Ingredients Evenly:** This will create a more uniform texture and appearance. Use a sharp knife or food processor to chop the bacon, red onion, cheese, and other ingredients into small, even pieces.
* **Make the Dressing Ahead of Time:** This will give the flavors a chance to meld together. You can store the dressing in the refrigerator for up to a week.
* **Don’t Dress the Salad Too Far in Advance:** The dressing can make the broccoli soggy if it sits for too long. It’s best to dress the salad just before serving, or no more than a few hours in advance.
* **Taste and Adjust Seasoning:** Before serving, taste the salad and adjust the seasoning as needed. You may need to add more salt, pepper, or sugar to balance the flavors.
* **Keep it Cold:** Broccoli salad should be kept cold until serving to prevent spoilage. If you’re serving it outdoors, place the bowl of salad in a larger bowl filled with ice.
**Recipe 1: Classic Broccoli Salad**
This is a classic broccoli salad recipe that’s always a hit. It’s simple to make and features a creamy, slightly sweet dressing.
**Ingredients:**
* 4 large heads of broccoli, cut into bite-sized florets (approximately 8-10 cups)
* 1 pound bacon, cooked and crumbled
* 1 red onion, finely chopped
* 1 cup sunflower seeds
* 1 cup raisins (optional)
* 2 cups mayonnaise
* 1/2 cup granulated sugar
* 1/4 cup apple cider vinegar
* Salt and pepper to taste
**Instructions:**
1. **Prepare the Broccoli:** Wash the broccoli florets thoroughly. If you prefer a slightly softer broccoli, you can blanch them for 1-2 minutes in boiling water, then immediately transfer them to an ice bath to stop the cooking process. Drain well.
2. **Cook the Bacon:** Cook the bacon until crispy. Drain the excess grease and crumble the bacon into small pieces.
3. **Chop the Red Onion:** Finely chop the red onion. You can soak it in cold water for 10-15 minutes to mellow the flavor if you find it too strong.
4. **Make the Dressing:** In a large bowl, whisk together the mayonnaise, sugar, and apple cider vinegar until smooth. Season with salt and pepper to taste. Adjust the sugar and vinegar to your liking. Some people prefer a sweeter dressing, while others prefer a tangier one.
5. **Combine the Ingredients:** In a large bowl, combine the broccoli florets, crumbled bacon, chopped red onion, sunflower seeds, and raisins (if using). Add the dressing and toss to coat evenly.
6. **Chill:** Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together. For best results, chill for 2-4 hours.
7. **Serve:** Before serving, give the salad a good stir. Taste and adjust the seasoning if necessary. Serve chilled.
**Scaling for a Crowd:**
* For 20-25 people: Double the recipe.
* For 40-50 people: Quadruple the recipe.
* For 75-100 people: Multiply the recipe by six.
**Recipe 2: Broccoli Salad with Cheddar Cheese and Dried Cranberries**
This variation adds cheddar cheese and dried cranberries for a sweet and savory twist.
**Ingredients:**
* 4 large heads of broccoli, cut into bite-sized florets (approximately 8-10 cups)
* 1 pound bacon, cooked and crumbled
* 1 red onion, finely chopped
* 2 cups shredded cheddar cheese
* 1 cup dried cranberries
* 1 cup sunflower seeds
* 2 cups mayonnaise
* 1/2 cup granulated sugar
* 1/4 cup apple cider vinegar
* Salt and pepper to taste
**Instructions:**
1. **Prepare the Broccoli:** Follow the same instructions as in Recipe 1.
2. **Cook the Bacon:** Follow the same instructions as in Recipe 1.
3. **Chop the Red Onion:** Follow the same instructions as in Recipe 1.
4. **Shred the Cheddar Cheese:** Shred the cheddar cheese using a grater.
5. **Make the Dressing:** In a large bowl, whisk together the mayonnaise, sugar, and apple cider vinegar until smooth. Season with salt and pepper to taste.
6. **Combine the Ingredients:** In a large bowl, combine the broccoli florets, crumbled bacon, chopped red onion, shredded cheddar cheese, dried cranberries, and sunflower seeds. Add the dressing and toss to coat evenly.
7. **Chill:** Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together. For best results, chill for 2-4 hours.
8. **Serve:** Before serving, give the salad a good stir. Taste and adjust the seasoning if necessary. Serve chilled.
**Scaling for a Crowd:**
* For 20-25 people: Double the recipe.
* For 40-50 people: Quadruple the recipe.
* For 75-100 people: Multiply the recipe by six.
**Recipe 3: Lighter Broccoli Salad with Greek Yogurt**
This recipe uses Greek yogurt instead of mayonnaise to create a lighter and healthier version of broccoli salad.
**Ingredients:**
* 4 large heads of broccoli, cut into bite-sized florets (approximately 8-10 cups)
* 1 pound bacon or turkey bacon, cooked and crumbled
* 1/2 cup red onion, finely diced
* 1 cup sunflower seeds
* 1/2 cup dried cranberries
* 2 cups plain Greek yogurt (full-fat or low-fat)
* 1/4 cup honey
* 2 tablespoons apple cider vinegar
* 1 tablespoon Dijon mustard
* Salt and pepper to taste
**Instructions:**
1. **Prepare the Broccoli:** Wash and chop the broccoli florets as in the previous recipes. Consider lightly steaming or blanching if desired, then chilling.
2. **Cook the Bacon (or Turkey Bacon):** Cook until crispy, drain, and crumble. Turkey bacon is a leaner alternative.
3. **Dice the Red Onion:** Dice finely, and soak in cold water if desired.
4. **Make the Dressing:** In a large bowl, whisk together the Greek yogurt, honey, apple cider vinegar, and Dijon mustard until smooth. Season with salt and pepper.
5. **Combine the Ingredients:** In a large bowl, combine the broccoli florets, crumbled bacon (or turkey bacon), diced red onion, sunflower seeds, and dried cranberries. Add the dressing and toss well.
6. **Chill:** Cover and refrigerate for at least 30 minutes, preferably longer, to let the flavors meld.
7. **Serve:** Stir well before serving. Taste and adjust seasoning as needed.
**Scaling for a Crowd:**
* For 20-25 people: Double the recipe.
* For 40-50 people: Quadruple the recipe.
* For 75-100 people: Multiply the recipe by six.
**Recipe 4: Asian-Inspired Broccoli Salad**
This recipe incorporates Asian flavors for a unique and refreshing twist.
**Ingredients:**
* 4 large heads of broccoli, cut into bite-sized florets (approximately 8-10 cups)
* 1 cup shredded carrots
* 1/2 cup chopped green onions
* 1/2 cup slivered almonds, toasted
* 1/4 cup sesame seeds, toasted
* 1/4 cup sunflower seeds
* Dressing:
* 1/2 cup rice vinegar
* 1/4 cup soy sauce
* 2 tablespoons sesame oil
* 2 tablespoons honey
* 1 teaspoon grated fresh ginger
* 1 clove garlic, minced
**Instructions:**
1. **Prepare the Broccoli:** Wash and chop the broccoli florets. Blanch for 1-2 minutes for a slightly softer texture, then shock in ice water. Drain well.
2. **Prepare the Vegetables:** Shred the carrots and chop the green onions.
3. **Toast the Nuts and Seeds:** Toast the slivered almonds and sesame seeds in a dry skillet over medium heat until lightly golden and fragrant. Be careful not to burn them. Allow to cool.
4. **Make the Dressing:** In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey, grated ginger, and minced garlic.
5. **Combine the Salad:** In a large bowl, combine the broccoli, shredded carrots, green onions, almonds, sesame seeds, and sunflower seeds.
6. **Dress and Chill:** Pour the dressing over the salad and toss to coat evenly. Refrigerate for at least 30 minutes to allow the flavors to meld.
7. **Serve:** Stir before serving.
**Scaling for a Crowd:**
* For 20-25 people: Double the recipe.
* For 40-50 people: Quadruple the recipe.
* For 75-100 people: Multiply the recipe by six.
**Recipe 5: Vegan Broccoli Salad with Creamy Cashew Dressing**
This recipe is perfect for vegan gatherings and is packed with nutrients and flavor.
**Ingredients:**
* 4 large heads broccoli, cut into small florets
* 1 red onion, finely diced
* 1 cup dried cranberries
* 1 cup roasted, unsalted sunflower seeds
**Cashew Dressing:**
* 1 cup raw cashews (soaked in hot water for at least 30 minutes, or overnight in cold water)
* 1/2 cup water
* 1/4 cup apple cider vinegar
* 2 tablespoons maple syrup
* 1 tablespoon Dijon mustard
* 1 teaspoon garlic powder
* Salt and pepper to taste
**Instructions:**
1. **Prepare Broccoli:** Wash and cut broccoli into small, bite-sized florets. You can lightly steam them if desired, then chill.
2. **Dice Red Onion:** Finely dice the red onion.
3. **Make Cashew Dressing:** Drain the soaked cashews and place them in a high-speed blender. Add water, apple cider vinegar, maple syrup, Dijon mustard, garlic powder, salt, and pepper. Blend until completely smooth and creamy. Add more water, 1 tablespoon at a time, if needed to reach desired consistency.
4. **Combine Salad Ingredients:** In a large bowl, combine broccoli florets, diced red onion, dried cranberries, and sunflower seeds.
5. **Dress the Salad:** Pour the cashew dressing over the salad ingredients and toss gently to coat everything evenly.
6. **Chill:** Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together. For best results, chill for 1-2 hours.
7. **Serve:** Before serving, stir well. Add more salt and pepper to taste if necessary. The salad can be garnished with extra sunflower seeds.
**Scaling for a Crowd:**
* For 20-25 people: Double the recipe.
* For 40-50 people: Quadruple the recipe.
* For 75-100 people: Multiply the recipe by six.
**Tips for Making the Recipes Easier for a Crowd**
* **Prep Ahead:** Chop all the vegetables the day before. Store them in airtight containers in the refrigerator. Cook the bacon or turkey bacon ahead of time as well.
* **Use a Food Processor:** A food processor can significantly speed up the chopping process for the vegetables.
* **Large Bowls:** Make sure you have large enough bowls to accommodate all the ingredients. If you’re making a very large batch, you may need to divide the salad into multiple bowls.
* **Taste as You Go:** As you’re adding ingredients, taste the salad and adjust the seasoning as needed. This will help you ensure that the flavors are balanced.
* **Transporting:** If you’re transporting the salad to a potluck or party, pack it in a cooler with ice packs to keep it cold. Keep the dressing separate until just before serving to prevent the salad from becoming soggy.
**Variations and Add-Ins**
Broccoli salad is a versatile dish that can be easily customized to suit your taste. Here are some other ingredients you can add:
* **Other Vegetables:** Cauliflower, bell peppers, carrots, celery, cherry tomatoes, corn
* **Nuts and Seeds:** Walnuts, pecans, pumpkin seeds, chia seeds
* **Fruits:** Apples, grapes, mandarin oranges, pineapple
* **Cheeses:** Feta cheese, goat cheese, Parmesan cheese
* **Proteins:** Cooked chicken, ham, hard-boiled eggs
* **Other Add-ins:** Water chestnuts, bean sprouts, edamame
**Serving Suggestions**
Broccoli salad is a great side dish for a variety of meals. Here are some serving suggestions:
* **Barbecues:** Serve it alongside grilled burgers, hot dogs, chicken, or ribs.
* **Potlucks:** It’s a perfect dish to bring to potlucks, picnics, and other gatherings.
* **Sandwiches:** Use it as a filling for sandwiches or wraps.
* **Salads:** Add it to a larger salad with other greens and vegetables.
* **Main Course:** For a light meal, serve it with a side of grilled chicken or fish.
**How to Store Broccoli Salad**
Broccoli salad can be stored in an airtight container in the refrigerator for up to 3-5 days. However, the dressing may start to break down after a few days, so it’s best to eat it as soon as possible. If the salad becomes too watery, you can drain off the excess liquid before serving.
**Nutritional Benefits of Broccoli**
Broccoli is a nutritional powerhouse, packed with vitamins, minerals, and antioxidants. Some of the health benefits of broccoli include:
* **High in Fiber:** Fiber helps regulate digestion and can help lower cholesterol levels.
* **Rich in Vitamins:** Broccoli is a good source of vitamins C, K, and A.
* **Antioxidants:** Broccoli contains antioxidants that can help protect against cell damage.
* **Cancer Prevention:** Some studies have shown that broccoli may help prevent certain types of cancer.
* **Bone Health:** Broccoli is a good source of calcium and vitamin K, which are important for bone health.
**Conclusion**
Broccoli salad is a delicious, versatile, and affordable dish that’s perfect for feeding a crowd. With so many variations to choose from, you’re sure to find a recipe that everyone will love. So, the next time you’re hosting a party or attending a potluck, give one of these broccoli salad recipes a try. You won’t be disappointed! Remember to adjust the quantities based on the size of your crowd and customize the ingredients to suit your preferences. Enjoy!