Recipes from the Grapevine Cottage

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Broccolini Salad

One of our favorite dishes when we had lunch at Cerulean was the broccolini salad – so tasty, yet not very complicated. Linda finally figured out how to reproduce it, and we served it at our Mother’s Day lunch. It was declared delicious by everyone there!

Serves 6


2 bunches of broccolini
3 slices bacon, fried and crumbled
2/3 cup each of dried cranberries and walnuts

1/2 cup mayonnaise
2 tablespoons milk
1 tablespoon white wine vinegar
2 teaspoons sugar


Lightly steam the broccolini, keeping it very crisp (maybe 3 – 4 minutes). Cool and then chop into one too two inch size pieces, including the stems. Mix dressing ingredients. Pour over broccolini, add the cranberries and walnuts (we used lightly sugared walnuts), the bacon and mix together. Serve chilled.