Broccoli Salad with Bacon and Cheese Recipe

Introduction

Broccoli Salad with Bacon and Cheese is a crunchy, creamy, and flavorful dish perfect for potlucks or easy weekend lunches. This no-cook recipe combines fresh broccoli, crispy bacon, sharp cheddar, and a tangy dressing that tastes even better the next day.

Ingredients

• 5 cups fresh broccoli florets, cut into small bite-size pieces
• 6 slices thick-cut bacon, cooked crisp and crumbled
• 1 cup shredded sharp cheddar cheese
• 1/4 cup finely diced red onion
• 1/3 cup sunflower seeds
• 3/4 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 2 tablespoons sugar
• Salt and pepper to taste

Instructions

1. Step 1: Cook 6 slices of thick-cut bacon in a skillet over medium heat until crispy. Drain on paper towels and crumble once cooled.
2. Step 2: Cut 5 cups of fresh broccoli florets into small bite-size pieces. Rinse and pat dry completely with paper towels.
3. Step 3: In a small bowl, whisk together 3/4 cup mayonnaise, 2 tablespoons apple cider vinegar, and 2 tablespoons sugar until smooth and creamy. Add salt and pepper to taste.
4. Step 4: In a large mixing bowl, combine the chopped broccoli, crumbled bacon, 1 cup shredded cheddar cheese, 1/4 cup diced red onion, and 1/3 cup sunflower seeds.
5. Step 5: Pour the creamy dressing over the broccoli mixture and toss until everything is evenly coated.
6. Step 6: Cover the bowl and chill for at least 30 minutes before serving cold.

Tips & Variations

• Blanch broccoli for 30 seconds if you prefer a softer texture.
• Use Greek yogurt instead of mayonnaise for a lighter dressing.
• Swap sunflower seeds for chopped almonds or walnuts for a different crunch.
• Add raisins or dried cranberries to introduce a touch of sweetness.
• Try Colby Jack or pepper jack cheese for a flavor twist.
• Add cooked chicken to turn this salad into a complete meal.
• For best texture, keep bacon separate until right before serving if making ahead.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. To maintain bacon crispiness, add bacon just before serving. If the salad becomes too cold, let it sit at room temperature for 10 minutes or stir gently before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli for this salad?

Fresh broccoli is best for maintaining a crisp texture. If using frozen broccoli, thaw and pat dry thoroughly, but keep in mind the salad may be softer.

Can I prepare this salad in advance?

Yes, you can make the dressing and chop the ingredients a day ahead. Store the bacon separately and combine everything just before serving to keep the bacon crispy.

Broccoli Salad with Bacon and Cheese Recipe

Pin Recipe

Print Recipe

★★★★★

4.5 from 91 reviews

This Broccoli Salad with Bacon and Cheese is a delightful combination of crunchy broccoli florets, crispy bacon, sharp cheddar cheese, and a creamy, tangy dressing. Perfect for potlucks, weekend lunches, or any season, it’s easy to prepare with no cooking required except for crisping the bacon. The salad is balanced with the acidity of apple cider vinegar and sweetness from sugar, creating a flavorful and satisfying side dish that gets better when made ahead and chilled.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Salad Ingredients

• 5 cups fresh broccoli florets, cut into small bite-size pieces
• 6 slices thick-cut bacon, cooked crisp and crumbled
• 1 cup shredded sharp cheddar cheese
• 1/4 cup finely diced red onion
• 1/3 cup sunflower seeds

Dressing Ingredients

• 3/4 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 2 tablespoons sugar
• Salt, to taste
• Black pepper, to taste

Instructions

1. Cook the Bacon: Cook 6 slices of thick-cut bacon in a medium skillet over medium heat until crispy. Drain the bacon on paper towels to remove excess grease and crumble once cooled.
2. Prep the Broccoli: Cut 5 cups of fresh broccoli florets into small bite-size pieces. Rinse thoroughly and pat dry completely with paper towels to avoid soggy salad.
3. Make the Dressing: In a small bowl, whisk together 3/4 cup mayonnaise, 2 tablespoons apple cider vinegar, and 2 tablespoons sugar until smooth and creamy. Season with salt and pepper to taste.
4. Combine the Ingredients: In a large mixing bowl, add the chopped broccoli, crumbled bacon, 1 cup shredded sharp cheddar cheese, 1/4 cup diced red onion, and 1/3 cup sunflower seeds.
5. Add Dressing and Toss: Pour the creamy dressing over the broccoli mixture. Toss gently but thoroughly until everything is evenly coated with the dressing.
6. Chill and Serve: Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes to let the flavors meld and the dressing soak in. Serve cold for best taste.

Notes

• For a softer broccoli texture, blanch the florets in boiling water for 30 seconds and then cool quickly in ice water before drying.
• Chilling the salad for at least 30 minutes enhances the flavor and texture.
• Use pre-cooked bacon bits for faster preparation, but freshly cooked bacon offers the best flavor and texture.
• Add raisins or dried cranberries for extra sweetness if desired.
• Substitute Greek yogurt for mayo to make a lighter dressing.
• Try different nuts such as chopped almonds or walnuts instead of sunflower seeds.
• Cheese variations like Colby Jack or pepper jack add a flavorful twist.
• Add cooked chicken to turn this salad into a full meal.
• Prepare the dressing and chop ingredients a day ahead for convenience. Keep bacon separate until just before serving to maintain crispness.

Keywords: broccoli salad, bacon salad, cheese salad, creamy broccoli salad, potluck salad, easy lunch recipe, make-ahead salad