Broccoli is one of my favorite cool season vegetables. I always plant plenty in the late fall and early spring.

Here is a recipe for a great broccoli salad and buttermilk dressing that I received from Regina Charboneau in Natchez. You can find more of her great recipes in her cookbook Regina’s Kitchen.

Serves 8.


Salad Ingredients

  • 2 pounds Fresh Broccoli Florets
  • 1 Red Onion
  • 1 Sweet Red Bell Pepper
  • 1/2 pound Bacon
  • Cherry Tomatoes to Garnish

Buttermilk Dressing

  • 1/2 cup Buttermilk
  • 1/2 cup Mayonnaise
  • 2 teaspoons Celery Salt
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1/2 teaspoon Dill
  • 1/4 cup Minced Green Onion


  1. To make the dressing combine the dressing ingredients in a small metal or glass bowl and blend with a wire whisk until smooth. Set aside while you make the salad.
  2. Blanch the broccoli florets in boiling water for 2 minutes. Immediately strain in a colander and run under cold water to cool. Set aside.
  3. Cut bacon into 1 inch pieces then cook over medium heat until very crisp. Place on a paper towel to drain excess fat.
  4. Cut the onion in half then slice into thin pieces. Cut the red bell pepper into thin strips.
  5. Combine all the ingredients in a large bowl. Add dressing and toss.
  6. Garnish with cherry tomatoes.