Broccoli Salad

Active Time: 30 minutes 

Total Time:  30 minutes 

6-8 servings 

Print recipe



6 slices bacon (omit for vegetarian & Vegan) 

1 bag of broccoli florets 

1 red onion 

1/2 cup dried cranberries or cherries 

Crushed cashews  

3 tablespoons FRENCH PANTRY Bouquet Garni Herb Blend 

1 cup shredded purple cabbage 


4 tablespoons FRENCH PANTRY  Basil Oil 

2 tablespoons FRENCH PANTRY  Traditional White Balsamic 

1/2 Jar FRENCH PANTRY Provencal Apricot Jam 

2 tablespoons FRENCH PANTRY Herbs de Provence  

Sel Gris Salt and pepper to taste 


  1. Preheat oven to 425 degrees.
  2. Place the Medium Bonmat on Medium Perforated Baking Sheet. 
  3. Place bacon sliced side by side on Bonmat and bake for 10-12 minutes. 
  4. When bacon is cooked, transfer slices on a paper towel.   
  5. Once at room temperature, slice thinly and place in a large mixing bowl. 
  6. Bring a medium pot of water to a boil and boil broccoli for 2 minutes. 
  7. Run broccoli under cold water in a colander and drain.
  8. Cut the skin and ends off the red onion, quarter, and chop in Eco Chop. 
  9. Add broccoli, onion, cranberries, cherries, cashews, and herb blend into the bowl with bacon. 
  10. Shred the cabbage using the Mandolin on a thin shred setting and add to bowl.  
  11. In a bowl, whisk together dressing ingredients with a mini whisk.
  12. Add dressing to the bowl and stir to combine. 
  13. Add Set Gris salt and pepper to taste.

Enjoy from our bon COOK kitchen to yours!



{{ reviewsTotal }}{{ options.labels.singularReviewCountLabel }}
{{ reviewsTotal }}{{ options.labels.pluralReviewCountLabel }}
{{ options.labels.newReviewButton }}
{{ userData.canReview.message }}

Stay in the know !

Customer service