Broccoli Salad

Broccoli Salad






4 people


A quick and colourful broccoli salad recipe with crispy bacon, tender onions and creamy Hellmann's® Real Mayonnaise. Great as a light lunch or as a side salad.


  • 1 large head broccoli, separated into florets
  • 2 slices bacon or pancetta, chopped
  • 1 small onion, sliced
  • 2 Tbsp. (30 mL) pine nuts (pignoli), toasted
  • 1 Tbsp. (15 mL) fresh flat-leaf parsley leaves, chopped
  • Pinch crushed hot pepper flakes
  • 2 Tbsp. (30 mL) Hellmann's® Real Mayonnaise
  • 1 tsp. (5 mL) red wine vinegar
  • 1/4 tsp. (1 mL) paprika

  1. Amount per Serving
Title Amount per Serving
Energy 170.0
Total Fat 14.0 g
Saturated Fat 2.5 g
Carbohydrate excl. fibre 7.0 g
Sugars 1.0 g
Fibre 3.0 g
Protein 5.0 g


  1. Cover broccoli florets with water in medium saucepot and bring to a boil over high heat. Reduce heat to low and simmer until broccoli is crisp-tender, about 5 minutes. Drain and rinse with cold water until completely cool; set aside.

  2. Cook bacon in medium skillet until just starting to brown. Add onion and cook, stirring occasionally, until bacon is crisp and onion is tender, about 5 minutes.

  3. Combine cooked broccoli, onion mixture, pine nuts, parsley and hot pepper flakes in large bowl; set aside.

  4. Combine Hellmann's® Real Mayonnaise, vinegar and paprika in small measuring cup or bowl. Pour over broccoli mixture and toss well.