Crunchy deli style fresh broccoli salad with bacon is a classic summer gathering side dish. Just follow these easy step by step photo instructions.
Editor’s Note: Originally Published March 13, 2012. Updated with expanded options and updated photos.
Summer is coming, and you will need a go-to side for the family and company. Take it to that summer potluck event, and you will be the only one without the potato or macaroni salad.
My Rating
A very solid 4.
Pro Tips: Recipe Notes for Broccoli Salad with Bacon
Based on Food Network’s Paula Deen Broccoli Salad recipe. The original Paul Deen recipe was a little heavy in vinegar, heavy in cheese and had some tomatoes.
I have modified these some and I included options for you to customize for your tastes.
For a “Healthy Broccoli Salad”, substitute a low-fat mayo product, cut the bacon substitute in a diced ham or Canadian bacon or just skip the meat.
The Broccoli
The broccoli needs to be the freshest possible. The older it is, the dryer it will taste.
A medium head of broccoli will yield about 2 cups or a little more broccoli for this recipe. So three medium heads or two large heads will be fine as written.
Make It Your Own
A half cup of sliced cherry tomatoes, golden raisins, diced carrot, diced celery, or dried cranberries all are good additions.
Nuts will add some nice crunch. So a half cup of toasted sunflower seeds, almonds, or pecans would add a great touch.
Recipe Size
This is an excellent recipe to cut down or increase in size. So make it for your family or a crowd.
Good refrigerated for about 3 days.
Other Summer Salads Try Try
Pasta Salad with Fresh Mozzarella, Basil and Tomatoes
Fresh Spinach Salad; A Summer Favorite
Start by washing and trimming the broccoli. Trim off the florets off and cut smaller if needed.
Don’t throw the stem away. Trim off the leaves, and the tough peel then cut into 1/2 inch cubes. You need 6-8 cups for a full recipe. That is 3 medium heads or 2 large heads.
Cut up 6-8 slices of bacon and cook until crispy over medium-high heat. About 5 minutes. Drain the bacon on a paper towel.
Additional ingredients: 1/2 cup (one medium) red onion chopped. 1/4 to 1/2 cup sharp cheddar in small cubes. Optional: A half cup of sliced cherry tomatoes, golden raisins, diced carrot, diced celery, or dried cranberries Or add some nuts: toasted sunflower seeds, almonds, or pecans would add a great touch.
Make a dressing with 1 cup mayonnaise, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1-2 tablespoons white vinegar and 1-2 tablespoons sugar. Vary the sugar and vinegar for your taste. Mix well then combine with all other ingredients.
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Broccoli Salad with Bacon
Ingredients
- 6-8 cups broccoli - trimmed
- 8 strips bacon
- 1 red onion - one medium
- 1/4 to 1/2 cup sharp cheddar - small cubes
Optional
- 1/2 cup cherry tomatoes - halves
- 1/2 cup golden raisins
- 1/2 cup sunflower seeds
Dressing
- 1 cup mayonnaise
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1-2 tablespoons sugar
- 1-2 tablespoons white vinegar
Instructions
- Washing and trimming the broccoli. Trim off the florets off and cut smaller if needed.
- Don't throw the stem away. Trim off the leaves, and the tough peel then cut into 1/2 inch cubes. You need 6-8 cups for a full recipe. That is 3 medium heads or 2 large heads.
- Cut up 6-8 slices of bacon and cook until crispy over medium-high heat. About 5 minutes. Drain the bacon on a paper towel.
- Additional ingredients: 1/2 cup (one medium) red onion chopped. 1/4 to 1/2 cup sharp cheddar in small cubes. Optional: A half cup of sliced cherry tomatoes, golden raisins, diced carrot, diced celery, or dried cranberries Or add some nuts: toasted sunflower seeds, almonds, or pecans would add a great touch.
- Optional: A half cup of sliced cherry tomatoes, golden raisins, diced carrot, diced celery, or dried cranberries Or add some nuts: toasted sunflower seeds, almonds, or pecans would add a great touch.
- Make a dressing with 1 cup mayonnaise, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1-2 tablespoons white vinegar and 1-2 tablespoons sugar. Vary the sugar and vinegar for your taste. Mix well then combine with all other ingredients.
Recipe Notes
Pro Tips:
- This is a very easy recipe to scale down or up for your needs.
- The broccoli needs to be the freshest possible. The older it is, the dryer it will taste.
- A medium head of broccoli will yield about 2 cups or a little more broccoli for this recipe. So three medium heads or two large heads will be fine as written.
- A half cup of sliced cherry tomatoes, golden raisins, diced carrot, diced celery, or dried cranberries all are good additions.
- Nuts will add some nice crunch. So a half cup of toasted sunflower seeds, almonds, or pecans would add a great touch.
- This is an excellent recipe to cut down or increase in size. So make it for your family or a crowd.
- Good refrigerated for about 3 days.
Have a question or something not clear? Ask in the comments.
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Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
Kate
July 4, 2019 at 9:57 amInstead of the bacon, try using some coarsely chopped Smokehouse Almonds (Blue Diamond brand, I think).
Emily Littlefield
March 13, 2012 at 9:06 pmSo minimal but so awesome!