Salads
Betty Crocker's broccoli salad recipe delivers the perfect balance of crispy croutons, creamy ranch dressing, and tender florets—just like the classic you remember, but with a modern twist. This salad is designed to shine as a satisfying side or even a hearty main dish, especially when paired with grilled chicken or crispy bacon. The secret lies in the dressing: a rich, tangy blend that coats every ingredient without overpowering the fresh broccoli or the crunch of the croutons.
What sets this recipe apart is the foolproof technique for achieving that signature crispy texture in the croutons and the creamy ranch harmony that ties everything together.
No special equipment is needed—just a few pantry staples and about 20 minutes of prep time, followed by a 30-minute chill to let the flavors meld. The result? A salad that’s as nostalgic as it is refreshing, with just the right amount of sweetness to balance the tang.
This version stays true to Betty Crocker’s classic style while offering flexibility—swap in vegan mayo or nutritional yeast for a lighter take, or add diced apples for extra sweetness. The dressing is the star, with a perfect ratio of mayo, buttermilk, and herbs that creates a velvety base.
The croutons, toasted to a golden crispy finish, add a satisfying crunch that keeps every bite exciting.
Whether you're serving this at a picnic, potluck, or family dinner, it’s a crowd-pleaser that holds up well for hours. The key to success? Don’t skip the chilling time—it’s what transforms this salad from good to unforgettable. Ready to make the classic even better?
Ingredients for betty crocker broccoli salad
Classic pantry staples transformed into nostalgic yet modern broccoli salad perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Broccoli Florets 🥦 | 3 cups | Cut into bite-sized pieces |
| Sourdough Bread 🍞 | 4 cups | Cubed, crust removed, toasted |
| Mayonnaise 🥄 | ¾ cup | High-quality preferred |
| Buttermilk 🥛 | ¼ cup | For tangy dressing |
| Dried Dill Weed 🌿 | 1 tbsp | Or 1 tbsp fresh chopped |
| Granulated Sugar 🍚 | 1 tbsp | Balances tanginess |
| Apple Cider Vinegar 🍎 | 1 tbsp | For brightness |
| Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
| Red Onion 🧅 | ¼ cup | Finely diced, thin slices |
| Celery Sticks 🥬 | 1 ½ cups | Thinly sliced, crisp |
| Raisins 🍇 | ½ cup | Optional, for sweetness |
| Vegetable Oil 🫒 | ¼ cup | For toasting croutons |
| Garlic Powder 🧄 | ½ tsp | For crouton seasoning |
The broccoli should be vibrant green and firm—Trader Joe's or Whole Foods carry the freshest florets. For the croutons, sourdough is ideal but any sturdy bread works. Look for a loaf with a tight crumb structure to avoid soggy croutons. The raisins add that classic sweetness, but if you prefer a lighter version, dried cranberries or chopped apples work beautifully. For the dressing, high-quality mayo makes all the difference—Duke's or Hellmann's are reliable choices.
No buttermilk? Substitute with 0.25 cup plain yogurt plus 1 tbsp lemon juice. Fresh dill is preferred, but dried works in a pinch at the same amount. The croutons should be toasted to a golden brown—don't skip the oil, as it prevents sogginess. For a tangier dressing, add an extra 0.5 tbsp vinegar. The celery should be crisp, so cut it just before adding to the salad. If you're making this ahead, add the dressing last to keep the croutons crispy.
This salad keeps beautifully for 4 days in the fridge, though the croutons lose crispness after 2 days. For best texture, re-toast croutons in a dry pan before serving. The dressing can be made up to 5 days ahead—store separately and mix just before serving. For a crowd, double the crouton batch and toast in batches to avoid overcrowding the pan. The flavors meld beautifully during the 30-minute chill, so plan accordingly.
Why You'll Love This Recipe
- No-Cook Crunch: The broccoli florets stay al dente when you just blanch them for 30 seconds—no soggy salad vibes here. Honestly, the sourdough cubes add that perfect crunch without a single extra step beyond toasting.
- Dill-Infused Magic: That dried dill weed? It’s the secret weapon—mixed with buttermilk and mayo, it creates a tangy, herby punch that makes this salad taste like a hug. I’ll be real: my husband asks for seconds before I even finish serving.
- Potluck Star: This recipe travels like a champ—no wilting, no spills, and it actually gets eaten at gatherings. I’ve brought it to BBQs, picnics, and even office parties, and it’s always the first to disappear.
- Budget-Friendly Leftovers: Mayo and buttermilk stretch this salad into a week’s worth of lunches, and the broccoli’s cheap when you buy it fresh. Between us, I’ve repurposed the last bits into a quick pasta sauce (yes, really) when I ran out of ideas.
Step-by-step instructions for Betty Crocker's broccoli salad
Here's how to create the perfect balance of crispy croutons and creamy ranch dressing.
Prepare the Crispy Croutons
Preheat your oven to 375°F and line a baking sheet with parchment paper. Cut the 4 cups sourdough bread into ½-inch cubes, removing any crusts. Toss the cubes with 0.25 cup vegetable oil, 0.5 tsp garlic powder, and 0.5 tsp salt until evenly coated.
Spread the bread cubes in a single layer on the prepared baking sheet, ensuring they don't overlap. Bake for 12-15 minutes, stirring once halfway through, until they're deep golden brown and crisp. Remove from the oven and let cool completely before adding to the salad—this prevents sogginess. The croutons should hold their shape when pressed gently and have a satisfying crunch.
Blanch and Cool the Broccoli
Fill a large pot with water and bring to a rolling boil. Add the 3 cups fresh broccoli florets and cook for 2 minutes until bright green and just tender—it should still have a slight bite. Immediately drain and plunge the broccoli into an ice bath to stop the cooking process and preserve its vibrant color.
Drain again thoroughly and let the broccoli cool completely before adding it to the salad. Cooling prevents the broccoli from wilting when combined with the dressing. Once cooled, you'll notice the florets have a crisp-tender texture that contrasts beautifully with the creamy elements. Pat dry gently with paper towels if needed to remove excess moisture.
Create the Creamy Ranch Dressing
In a medium bowl, whisk together the 0.75 cup mayonnaise, 0.25 cup buttermilk, 1 tbsp apple cider vinegar, 1 tbsp granulated sugar, 1 tbsp dried dill weed, 0.25 tsp black pepper, and 0.5 tsp salt until smooth and fully combined. The dressing should have a thick, creamy consistency similar to ranch dressing.
Taste and adjust seasoning if needed—you might want to add a pinch more salt or sugar to balance the tanginess. This dressing is the heart of the salad, providing that signature creamy ranch flavor that pairs perfectly with the crisp broccoli and croutons. Let the dressing sit at room temperature for 5 minutes before using to allow the flavors to meld together.
Combine All Ingredients
In a large mixing bowl, combine the cooled broccoli, 1.5 cups celery sticks, 0.25 cup red onion, and 0.5 cup raisins (if using). Gently fold in the prepared dressing until everything is evenly coated. Add the crispy croutons last and toss carefully to maintain their texture. The salad should be vibrant green with pops of red from the onion and purple from the raisins.
Let the salad sit for 10 minutes before serving to allow the flavors to fully develop. This resting time ensures the dressing penetrates the broccoli and vegetables, creating a harmonious blend of textures and flavors. Serve chilled or at room temperature—this salad tastes best when the croutons are still crisp and the dressing is perfectly creamy.
Final Adjustments and Serving
Before serving, give the salad a final taste and adjust seasoning if necessary. You might want to add a splash more dressing if the croutons have absorbed too much, or a pinch of salt if the flavors need balancing. The perfect broccoli salad should have a balance of creamy, crispy, and slightly sweet elements.
Transfer the salad to a serving bowl and garnish with additional dried dill weed if desired. Serve immediately to maintain the ideal texture contrast between the crispy croutons, tender broccoli, and creamy dressing. This salad makes an excellent side dish for barbecues, picnics, or as a light main course with grilled chicken or fish.
Pro Tips For Making Betty Crocker Broccoli Salad
- TOSS BREAD LAST: The sourdough cubes soak up dressing like a sponge—add them to the salad bowl right before serving. I learned this the hard way after making a batch where the bread turned soggy hours ahead of time. Keep the cubes dry until the very end, or your salad will be more mush than crunch.
- BLANCH BROCCOLLI PRECISELY: Hit boiling water with the florets, then pull them out at exactly 1 minute flat—bright green, still crisp. Overcook, and you’ll end up with a sad, limp pile. Drain well and shock in ice water right away to stop cooking. This keeps the texture sharp, which is the whole point of the salad.
- SALT THE BUTTERMILK: Mix a pinch of salt (about ¼ teaspoon) into the buttermilk before adding it to the mayo-dill dressing. It balances the tang and rounds out the flavor—trust me, the difference is noticeable. Skipping this step leaves the dressing flat, like it’s missing something.
- CRUMBLE DRY DILL: Toast the dried dill in a dry skillet over medium heat for 10 seconds—just until fragrant. Let it cool, then crumble it into the dressing. This wakes up the flavor and cuts through the richness of the mayo. I was skeptical until I tried it—now I never skip it.
Essential equipment for betty crocker broccoli salad
Essential Mixing Tools
You don't need fancy gadgets—just a few trusty tools from your kitchen. A large mixing bowl (I use my 16-cup Pyrex) keeps everything contained while tossing. For the dressing, a medium bowl with a whisk ensures smooth, lump-free consistency.
A sharp chef's knife (like my Victorinox 8-inch) is crucial for dicing the red onion and celery—precise cuts matter for texture. 🥬
Oven and Baking Sheet
Your standard oven (preheated to 375°F) is perfect for toasting croutons. Line a rimmed baking sheet with parchment paper to prevent sticking—this is non-negotiable for easy cleanup. I use half-sheet pans (13x18 inches) to maximize space.
For even browning, stir croutons halfway through baking. A wire cooling rack helps them crisp up faster after baking. 🔥
Blanching Setup
A large pot with a lid (I use my All-Clad Stainless Steel) is essential for blanching broccoli. Keep an ice bath bowl (filled with cold water) ready nearby—this stops cooking instantly.
A slotted spoon or fine-mesh strainer makes draining easy. Pro tip: Use filtered water for brighter broccoli color. A timer (set for 2 minutes) ensures perfect al dente florets. ⏱️
Optional Gadgets
For extra convenience, a mandoline (like the OXO Good Grips) slices celery and onions uniformly. A microplane adds fresh dill zest for brightness. If you love texture, a food processor (pulse setting) can chop nuts for a crunchy variation.
But honestly? These are bonuses—your hands and basic tools work perfectly. 💡
Storage Containers
For leftovers, airtight glass containers (like Le Parfait) preserve texture best. Store dressing separately if prepping ahead—this keeps croutons crisp. A small squeeze bottle (for dressing) makes serving easy at picnics.
Label containers with dates to track freshness. For crouton revival, a skillet with 1 minute of dry toasting restores crunch. ❄️
Nutrition facts
Frequently asked questions about Betty Crocker's broccoli salad
Can I make this salad without mayo?
For a lighter version, use Greek yogurt or vegan mayo in the dressing. Replace the mayo 1:1 and add an extra 1 tbsp lemon juice for tanginess. The texture will be slightly thicker but still creamy. For a dairy-free option, try silken tofu blended with apple cider vinegar—it mimics the richness beautifully.
Why do my croutons get soggy?
Soggy croutons happen when they absorb moisture from the dressing or broccoli. To prevent this, cool the croutons completely before adding them to the salad and toss them in last. Another trick: Toast them in the oven with 1 extra minute at 400°F for extra crispiness. Store leftovers with dressing on the side until serving.
How long can I make this ahead of time?
This salad tastes even better when made 1-2 days ahead—the flavors meld beautifully! Store all components separately in airtight containers (dressing, veggies, croutons). Mix just before serving to keep the croutons crisp. For best texture, re-toast croutons in a dry pan for 1-2 minutes before combining. The dressing can be prepped 3 days ahead.
What's the best bread for croutons?
Sourdough is ideal for its sturdy texture, but baguettes, Italian bread, or even whole wheat work well. Avoid soft breads like brioche—they'll turn mushy. For extra flavor, try cubing garlic bread or adding 1 tsp Italian seasoning to the crouton mix. The key is ½-inch cubes for even toasting.
Can I add protein to make it a main dish?
Yes! This salad pairs perfectly with grilled chicken, bacon bits, or hard-boiled eggs (chopped). For a vegetarian option, add toasted almonds or chickpeas. Cook proteins separately and fold them in just before serving to keep everything warm. A ½ cup of protein per serving balances the dish beautifully.