Broccoli Salad with Bacon and Cheese
This Broccoli Salad is the one I reach for every single time a potluck sign up sheet gets passed around. It has crisp raw broccoli, salty bacon, sharp cheddar, and a creamy sweet and tangy dressing that ties everything together. It takes about fifteen minutes of hands on work, and the hardest part is waiting for it to chill.
Equipment
- Large glass mixing bowl For tossing the salad
- Small bowl For whisking the dressing
- Cutting board and sharp knife For the broccoli and onion
- Skillet For cooking the bacon
- Airtight storage container For the fridge
- Paper towel-lined plate For draining the bacon
Ingredients
- 8 cups fresh broccoli florets about 2 large heads, cut small
- 8 slices bacon cooked crisp and crumbled, or real bacon bits if you are short on time
- 1 cup sharp cheddar cheese shredded or cubed small
- 1/2 cup red onion finely diced
- 3/4 cup roasted sunflower seeds roasted salted sunflower seed kernels
- 3/4 cup dried cranberries or raisins
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar raw unfiltered preferred
- 3 tablespoons granulated sugar
- salt and black pepper to taste
Instructions
- Place a large skillet over medium heat and add the bacon slices in a single layer. Cook for 8 to 10 minutes, flipping occasionally, until deeply browned and crisp on both sides.
- Transfer the cooked bacon to a paper towel lined plate to drain and cool. Once cool enough to handle, crumble or chop the bacon into small bite sized pieces and set aside.
- Rinse the broccoli florets under cold water and pat them completely dry with a clean towel. Using a sharp knife, cut the florets down into small, bite sized pieces, about the size of a grape.
- Finely dice the red onion into small pieces so it distributes evenly through every bite. Set the chopped broccoli and onion aside in a large mixing bowl.
- In a small bowl, add the mayonnaise, apple cider vinegar, and granulated sugar. Whisk the mixture together until it is completely smooth and the sugar has dissolved.
- Season the dressing with a pinch of salt and black pepper, then whisk once more to combine. Taste and adjust, adding a touch more sugar if you prefer a sweeter dressing or more vinegar for extra tang.
- Add the crumbled bacon, shredded cheddar cheese, sunflower seeds, and dried cranberries to the bowl with the broccoli and onion. Gently toss all of the ingredients together with a large spoon until evenly distributed.
- Pour the prepared dressing over the top of the salad. Fold everything together gently, making sure every piece of broccoli gets coated in dressing.
- Cover the bowl tightly with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 1 hour, though 3 to 4 hours or overnight will give you the best flavor.
- Give the salad a good stir right before serving, since the dressing tends to settle at the bottom. Serve cold, straight from the fridge, as a side dish or light lunch on its own.
Notes
- Cut the broccoli florets small so you get a little bit of everything in every bite.
- Always dry the broccoli thoroughly after rinsing, since extra water waters down the dressing.
- Let the bacon cool completely before adding it, or it can wilt the broccoli.
- Make the salad several hours ahead so the flavors have time to meld together.
- Buy a block of cheddar and cut it into small cubes for the best texture and flavor.
- Swap the dried cranberries for golden raisins or chopped dried cherries.
- Add diced apple for extra crunch and a touch of natural sweetness.
- Stir in chopped almonds or pecans in place of, or alongside, the sunflower seeds.
- Use a Greek yogurt and mayonnaise blend for a lighter dressing.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- If making it ahead, you can store the dressing separately and toss just before serving.
- This salad does not freeze well, since the broccoli and mayonnaise based dressing do not thaw nicely.
Nutrition
Serving: 1ServingCalories: 320kcalCarbohydrates: 16gProtein: 9gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 20mgSodium: 380mgPotassium: 320mgFiber: 3gSugar: 10gVitamin A: 10IUVitamin C: 90mgCalcium: 10mgIron: 6mg
Tried this recipe?Let us know how it was!