Broccoli-Pistachio Salad

1/2 cup mayonnaise

2-3 tablespoons apple cider vinegar

2 teaspoons sugar

1 teaspoon salt

1/4 cup craisins

1 head broccoli, florets only or 3 cups florets

1/2 red onion, minced

1/2 cup cashews, pistachios or pecans, chopped


  1. Mix mayonnaise, vinegar, sugar, salt and craisins together.

  2. Add broccoli, onion and nuts.

  3. Adjust seasoning to taste. Refrigerate until you serve.


Note: If using salted nuts, omit other salt.

  1. Sweet Taste: Substitute raisins for craisins, for a slighter sweeter taste.

  2. Keep the tangy taste even if allium free: Omit onions and substitute thinly sliced radishes.

  3. Don’t lose the crunch with nut allergies: Omit nuts. Add seeds such as sunflower or pine nuts for the crunch.

  4. Hold the sugar for sugar free:  Use 1 tablespoon Stevia in place of sugar.

  • Facebook Social Icon
  • Twitter Social Icon
  • Pinterest Social Icon
  • Instagram Social Icon

Eat, Read and Dream, my cookbook with Geri Clouston, inspired by my Foodie Lit columns is now available on Amazon, Book Baby, and Book Depository. Order now!  So excited to share with you!

Bragmedallion Cover smaller (1).jpeg

Contact Us!

Check out our editing and content strategy services, Editing Unlimited!

Joining our mailing list will subscribe you to our free weekly Shoutouts and blog. We never share your name or email.

Broccoli Pistacchio Salad