Broccoli Salad with Bacon and Cheese Recipe
Today’s recipe is a classic! I have been making Broccoli Salad with bacon and cheese (and a few more delicious, tangy ingredients) for years! It makes a great side dish to any potluck or party. It’s made with broccoli, bacon, cheese, red onion and a delicious homemade dressing, that’s sure to please. You can tweak it by adding white raisins, cranberries and/or sunflower seeds, if you like, but the recipe here, is the way my family and I enjoy it.
This is also a great side salad option if you are watching your carb intake or follow a keto diet.
Broccoli is loaded with fiber, vitamins A, C, E & K, folate and it’s also a known cancer fighter.
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Broccoli salad with bacon & cheese
Let’s Make It!
Start out with 2 broccoli crowns, red onion, Colby Jack cheese (shredded) and bacon pieces. Do not use imitation bacon bits. Use real bacon pieces or bacon bits…or fry your own.
The key to a great broccoli salad is to cut the broccoli up fine. Do not leave big chunks of florets. You can buy pre cut florets, but I always find it’s cheaper to cut them up myself. It takes a little time, but it’ll be worth it.
**Update** I’ve started putting the florets in my food processor and it worked great! Just hit pulse a couple of times and don’t overdo it. This will cut the prep time in half!
When you’re finished cutting the broccoli up, chop 1/2 a red onion up (or a bunch of green onions) and then add the bacon and cheese.
Tangy dressing
The next step is mixing the dressing up. This is what makes the salad taste so good! I use Olive Oil mayonnaise (a bit healthier than regular), red wine vinegar, lemon juice and a little bit of sugar. I mix it up using a fork and whip it till it’s creamy. It will be thick, so I do add just a tiny bit of water so it will flow easier.
Pour the dressing over the salad and toss…and toss…and toss with a fork. Mix it well to evenly distribute the dressing. Add some salt and pepper to taste and refrigerate. If you have time, let it set in the fridge for a while, stirring it when you can because the longer you let it set, the longer the flavors have to mix and meld together. It’s delicious served right away, as well.
If you’re lucky enough to have some left over, it’ll be even better the next day!
**Tips on making broccoli salad**
- You want the broccoli to be chopped fairly fine. As I mentioned above, you can chop it by hand which may take a little longer or you can use a food processor if you have one. The smaller the broccoli pieces, the easier the dressing will soften it and the easier it is to eat.
- If you like even more crunch to your salad, consider adding sunflower seeds (right before serving).
- If you’re wanting to lower your fat intake, opt for a low fat mayo.
- You can opt for different cheeses, like cheddar, mozzarella, parmesan or goat cheese.
Enjoy!
I hope you enjoy this broccoli salad with bacon and cheese as much as we do and I bet it’ll become one of your favorites, too!
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Other delicious side recipes you might enjoy:
Easy Avocado Tomato Salad Recipe
Broccoli Salad with Bacon and Cheese
Ingredients
- 2 Heads of broccoli chopped small
- 1 Container of bacon pieces/bits do not use imitation or 8 slices of bacon, crumbled
- 1 to 1 1/2 cups shredded Colby Jack cheese
- 1/2 red onion or 1 bunch of green onions chopped small
- Dressing:
- 1/4 cup red wine vinegar
- 1/8 cup sugar or a little less
- 2/3 cup mayonnaise I use Olive Oil Mayo
- 1 tsp. lemon juice
- Salt & pepper
Instructions
- Chop the broccoli up, very small.
- Add the container of bacon pieces, the cheese and the chopped onion.
- Mix the dressing, using a whisk or a fork, until creamy. Add small amount of water, if needed. Dressing will be thick.
- Pour over broccoli mix and toss/stir until dressing completely covers it.
- Add salt and pepper to taste.
- Refrigerate...the longer the better.
