Broccoli Salad with Bacon and Cheese
Let’s be honest, nobody wants a sad bowl of vegetables at a barbecue. I've been sharing my Southern cooking recipes for a decade. And if there's one thing we get right, it's food for the cookout! This broccoli salad with bacon and cheese is loaded with crispy bacon, sharp cheddar, and a creamy dressing that clings to every crunchy bite. I keep the broccoli fresh and crisp, balance the sweetness so it doesn’t taste sugary, and make sure every forkful has flavor, not just filler.
Servings 7 servings
Calories 391kcal
Equipment
Ingredients
- 6 cups chopped, raw broccoli florets
- 1 cup mayo
- ¼ cup sunflower seed kernels or slivered almonds
- 1 ½ tablespoons apple cider vinegar
- 2 tablespoons sweetener or sugar
- 4 slices cooked and crumbled bacon
- 1 cup shredded cheddar cheese
- ¼ cup dried cranberries
- ⅓ cup chopped red onion
- salt and pepper to taste
Instructions
- Slice the broccoli florets into thin slices.
- Combine the mayo, sweetener, apple cider, vinegar, salt, and pepper to taste and then combine it with the remaining ingredients in a mixing bowl. Stir to mix well.
- Cover and chill the salad for at least one hour.
Video
Notes
- If you prefer a less sweet broccoli salad, start with 1 tablespoon of sweetener. Taste repeatedly and add more as needed. 2 tablespoons of sweetener along with the apple cider vinegar will produce a sweet and savory salad.
- 1 cup of mayo will make this a creamy salad. If you prefer less creamy, start with ½ - ¾ cup of mayo. Add additional mayo as necessary.
- You can substitute mayo for plain Greek yogurt or sour cream.
- Broccoli salad will last covered in the fridge for 3-4 days.
- Makes 6-7 cups
Nutrition
Serving: 1serving | Calories: 391kcal | Carbohydrates: 8g | Protein: 9g | Fat: 37g