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Broccoli Salad Then

Try this fresh and easy recipe throughout the year as a nutritional side dish. I served this to my kid's and they loved it.

Course Salad
Cuisine American-Greek
Servings 6
Author Mary Papoulias-Platis


  • 1 bunch (4 cups) of fresh broccoli
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 cup grated sharp cheddar cheese
  • 1 cup mayonnaise
  • 2 tablespoons lemon juice or 1/2 teaspoon vinegar
  • 2-4 drops of Tabasco sauce
  • salt and pepper to taste


  1. In a double boiler bring water to a boil and steam broccoli until tender. Drain and place in an ice bath. This keeps the beautiful green color of the broccoli from turning gray. 

  2. When ready chop broccoli roughly into 1/4-1/2 inch pieces and set aside.

  3. In large bowl combine the onion, celery, cheese, mayonnaise, lemon juice, Tabasco, salt and pepper. Add the chopped cooled broccoli and stir in gently.

  4. Refrigerate for at least 3-4 hours before serving or up to 12 hours, to allow flavors to mingle. 

  5. Note: I like it best the following day!