Tangy Broccoli Salad

This recipe is adapted from one I got out of Kraft Food & Family magazine back when it was still free. I’ve only made it a couple of times, but I like it a lot. My husband is not as much a fan of it; he thinks it’s too sweet, so I cut the sugar down, as well as the miracle whip because it was too much for the amount of broccoli.

I’ve thought about substituting non-fat Greek yogurt for the miracle whip, but then I’m not sure how the vinegar and sugar would taste. Perhaps an experiment for another day. For now, this is how I make a creamy, sweet-and-sour broccoli salad.

Tangy Broccoli Salad

Yield: Twelve 1/2 C servings
Easily made vegetarian by omitting the bacon


  • 1/2 C Miracle Whip light dressing
  • 1 Tbsp sugar
  • 2 Tbsp vinegar
  • 1 bunch broccoli, cut into florets
  • 2 sweet bell peppers; red, yellow
  • 6 slices bacon, crisply cooked, drained & crumbled (optional)


  1. In a large bowl, mix dressing, sugar and vinegar until smooth
  2. Stir in remaining ingredients
  3. Refrigerate at least 1 hour before serving
*Does not include optional ingredients

2 thoughts on “Tangy Broccoli Salad

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