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Bacon Mandarin Broccoli Salad

Bacon Mandarin Broccoli Salad is full of fresh broccoli, bacon, almonds, red onions, and mandarin oranges. This recipe uses a semi-homemade mayo sauce that takes this broccoli salad to the next level. Perfect side dish for any meal or fancy & delicious enough for a Holiday dinner. 
Course Salad, Side Dish
Cuisine American
Keyword broccoli salad, broccoli salad recipe
Prep Time 20 minutes
Cook Time 15 minutes
Fridge Time 2 hours
Total Time 2 hours 35 minutes
Servings 8
Calories 242kcal
Author Jessica - Together as Family


Creamy Dressing

  • 2 large eggs
  • 1 teaspoon cornstarch
  • 3 tablespoons white wine vinegar
  • 1/3 cup granulated sugar
  • 1/4 cup water
  • ¾ teaspoon dry mustard
  • ¼ teaspoon salt
  • 1/2 cup full-fat mayonnaise

Broccoli Salad

  • 5 cups chopped broccoli
  • 8 slices bacon cooked and chopped
  • 1/2 cup sliced almonds
  • 1/2 cup dried cranberries
  • 1/3 cup finely minced red onion
  • 1 can (10 oz) mandarin oranges drained well


Make the Dressing

  • In a medium saucepan, over medium heat, add the eggs, cornstarch, vinegar, sugar, water, dry mustard, and salt. Whisk well.
    Bring the mixture to a boil over medium heat, whisking constantly, until it bubbles and thickens - it should be the consistency of pudding
    * Do not turn up the heat at all or stop whisking. If medium is too hot then turn down the heat to medium-low. You don't want to scramble the eggs.
  • Remove from heat and let cool for 10 minutes.
  • Add the mayonnaise and let the dressing cool completely.

Broccoli Salad

  • Add all broccoli salad ingredients into a large serving bowl or mixing bowl. Stir together to combine. Add the cooled creamy dresisng and stir well to cover everything in the dressing. .Cover the bowl with plastic wrap and refrigerate for at least 1-2 hours before serving. It's also really good right after it's made but the flavors blend together as it sits in the fridge.
  • Cover the bowl with a lid or plastic wrap and let refrigerate for 2-3 hours before serving.
    This salad is better if it's cold and the dressing has had time to soak into the broccoli and other ingredients. You can serve it right away but I would recommend refrigerating it for a couple hours before serving.


Tip : It will take several minutes for the creamy dressing to thicken on the stove. Don't get inpatient and turn up the heat. This will only scramble the eggs and leave chunks of cooked egg in the dressing. Just whisk it until it thickens and bubbles, like pudding. 
Mandarin Oranges : I like to cut these in half. 
Cool The Dressing : Do not add the dressing into the broccoli salad until it's completely cooled. 
Lighten It Up! : If wanted, use plain yogurt in place of the mayo or lite mayo also works. I prefer the taste and creamy texture of full-fat mayo in this recipe. 
Vinegar : You can also use red wine vinegar in this recipe. 
Almonds : You can also use slivered almonds instead of sliced. If you don't like almonds then pecans or cashews are great choices. 


Calories: 242kcal | Carbohydrates: 21g | Protein: 5g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 201mg | Potassium: 266mg | Fiber: 3g | Sugar: 15g | Vitamin A: 440IU | Vitamin C: 52mg | Calcium: 57mg | Iron: 1mg