This simple broccoli salad is dressed with a creamy mayonnaise-based dressing. Bacon and cheddar greatly enhance its flavor. The prep time is just 15 minutes!
This broccoli salad is so creamy and good. The dressing is simple - it's mostly mayonnaise and vinegar. The secret is the addition of not just bacon bits, which are a fairly standard addition, but of shredded sharp cheddar. The combination of the creamy dressing, salty bacon, and savory cheese is incredible! Such a treat.
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
Fresh broccoli florets. It's easiest to buy bagged pre-washed broccoli - simply chop the florets into smaller pieces (as shown in the photo below) since they tend to be quite large.
Bacon bits. I use store-bought bacon bits, but if you prefer, you can cook bacon (microwave bacon is fast and easy, or make oven bacon) and chop it. My favorite brand of store-bought bacon bits is the Simple Truth brand, shown in the image below. The bacon pieces are large and very tasty. They are more chewy than crispy, but I like their hearty mouthfeel and texture.
Shredded cheese. I like to use sharp cheddar, and I try to use yellow cheddar for aesthetic reasons. I would not use a mild cheese like mozzarella, but other bold-flavored cheeses, such as Gruyere or shredded Parmesan, are excellent in this salad.
Variations
Chopped Nuts
Instead of bacon, or in addition to it, you can add ¼ cup of finely chopped nuts. I especially like pecans in this salad, as shown in the photo below. Sunflower seeds are also very good.
Vinaigrette
If you're not a fan of mayonnaise, you can dress the salad with this simple homemade vinaigrette, as shown in the photo below.
Olive Oil Broccoli Salad
It's an entirely different flavor profile, but it's very good. The photo below shows a salad that was made with olive oil and no cheese/bacon. It was incredibly fresh-tasting and delicious!
To make this version, whisk ⅓ cup of extra-virgin olive oil with 2 tablespoons of white wine vinegar, 1 teaspoon of Dijon mustard, ½ teaspoon of minced garlic, plus salt and pepper to taste. Add a pound of small broccoli florets and toss to coat. Cover and refrigerate for 1 hour. Remix before serving.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Combine the dressing ingredients in a large bowl. Add the broccoli florets and toss to coat.
Add the bacon bits and cheese and gently mix to combine.
Refrigerate the salad for 1-2 hours. This will allow the broccoli to slightly soften and the flavors to meld. Toss again and serve.
This was delicious. I did add sunflower seeds. Everyone loved it.
Sasha
Read more comments
This was delicious. I did add sunflower seeds. Everyone loved it.Recipe Tips
- Don't try to serve this salad right after making it. It needs an hour or two in the fridge. The time it spends in the fridge allows the flavors to develop and meld. It also slightly softens the broccoli.
- The vinegar is important as it softens the florets. That's why you won't feel like you're eating raw broccoli, even though it's not actually cooked.
- Dry the broccoli well before using it in this salad to prevent extra moisture from diluting the dressing.
- For an extra creamy salad, increase the dressing by 50%.
Recipe FAQs
Yes! ¼ cup of dried cranberries or ½ cup of grapes adds sweetness and chewiness and makes the salad even more interesting. Keep in mind that these items will increase the amount of carbs per serving.
There's no need to cook it. Even if you're not a fan of raw broccoli, the vinegar in the dressing slightly softens the florets, so they're not as crunchy. That's one of the reasons why it's important to let the salad rest before serving it.
Yes. You can simply omit the bacon or add chopped nuts or sunflower seeds instead.
You can keep the leftovers in an airtight container in the fridge (as shown in the photo below) for up to two days. Give them a gentle stir before serving them. I don't recommend freezing this salad. Its texture and flavor do not withstand the process of freezing and thawing.
Serving Suggestions
This salad is highly versatile and pairs with countless main dishes. I often serve it with baked boneless chicken thighs or broiled chicken, as shown in the two photos below.
Another option is to add a protein component directly to the salad, turning it into a main-dish salad. The image below shows it topped with hard-boiled eggs. It was the perfect lunch!
Recipe Card
Broccoli Salad with Bacon and Cheddar
Video
Ingredients
- ½ cup mayonnaise
- 1 tablespoon white wine vinegar
- ½ teaspoon Diamond Crystal kosher salt - or ¼ teaspoon of any other salt, including Morton kosher salt
- ¼ teaspoon black pepper
- 4 cups fresh broccoli florets - 10 ounces
- ¼ cup bacon bits
- ½ cup sharp cheddar - shredded
Instructions
- In a large bowl, whisk together the mayonnaise, vinegar, kosher salt, and black pepper.
- Add the broccoli florets and toss to coat.
- Mix in the bacon bits and cheddar. Cover and refrigerate the salad for 1-2 hours.
- Remove the salad from the fridge 15 minutes before serving. Toss again, then serve.
Notes
- Don't try to serve this salad right after making it. It needs an hour or two in the fridge. The time it spends in the fridge allows the flavors to develop and meld, and slightly softens the broccoli, which is added to the salad raw.
- Dry the broccoli well before using it in this salad to prevent extra moisture from diluting the dressing.
- ¼ cup of dried cranberries or ½ cup of grapes adds sweetness and chewiness and makes the salad even more interesting. Keep in mind that these items will increase the amount of carbs per serving.
- For an extra creamy salad, increase the dressing by 50%.
- You can keep the leftovers in an airtight container in the fridge for up to two days. Give them a gentle stir before serving them. I don't recommend freezing this salad.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Sasha says
This was delicious! I did add sunflower seeds, everyone loved it.
Vered DeLeeuw says
Wonderful, Sasha! I'm so glad you liked this salad. Sunflower seeds sound like the perfect addition.