broccoli grape salad
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Judge Rosemarie Aquilina’s Broccoli Grape Salad Recipe

April 30, 2018

When she’s not presiding over historic trials or writing novels, Judge Rosemarie Aquilina loves to cook for her family. She shared one of her favorite recipes with SEEN — a broccoli grape salad that’s so delicious, people beg her for the recipe.

By Judge Rosemarie Aquilina

This recipe is always requested by new guests and is a family favorite. The ingredients are as versatile as your taste buds and always delicious. Because of the red and green colors, this is always on my Christmas menu in a red serving bowl, but my family loves it year-round.



1 cup mayo or light mayo

½ cup sugar

¼ cup apple cider vinegar


Mix together in a bowl until well blended.



10-ounce bag broccoli coleslaw

1 small head broccoli, cut into bite-size pieces — use as much as you prefer

¾ cup raisins

¾ cup dried cranberries or cherries or pomegranates or combination

1 package sliced almonds, slivered can be used if preferred, lightly toasted in oven

1 bunch seedless red/purple grapes. Smallest size is best — can add green if desired. Add as many as desired.

1 pound center-cut bacon-cooked* and crumbled (optional)

*Omit for a vegetarian dish or divide portions and add in half for meat eaters.

Servings: 8-10


In large mixing bowl, toss together broccoli coleslaw and small broccoli flower heads.

Add raisins and dried cranberries, cherries and/or pomegranates.

Toss in sliced toasted almonds.

Toss in seedless grapes. If they are large, cut in half or quarters. If small, keep whole.

Toss in crumbled bacon unless you are making it vegetarian, or divide salad in two bowls then toss bacon in one and leave it out of the other to make a vegetarian salad and a meat lovers salad. It is great both ways.

Toss ingredients together gently with large spoon or spatula.

Refrigerate. Just before serving, toss dressing into mixture until coated. Serve in a pretty salad dish. On occasion, remix to coat, as dressing can sink a bit.


For smaller crowds, or to eat over two days, I prepare all ingredients as directed. However, I only mix half of everything together, reserving other half in separate bowls or baggies. When more salad is needed, I combine and use remaining dressing, or, I make it the next day. This is a salad that must be eaten the same day, as it is too soggy the next day, so I only put together enough for the number I am serving in that meal.

Any salad ingredient can be adjusted to your taste. For example, use more or less dried fruit or grapes. Consider adding dried blueberries, dried apricots or roasted sunflower seeds.

I save the broccoli stems I cut off and use them for broccoli soup because the stems add favor and help thicken the soup!

Judge Rosemarie AquilinaBoswell Hardwick/SEEN

Read more about Judge Rosemarie Aquilina in SEEN’s May issue.


1 Comment

  • avatar
    Emily Woolsey
    November 23, 2018 at 11:34 PM

    This looks delicious and fresh!!

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