A full-size "take to the family picnic" recipe for classic broccoli salad with bacon and cheese that is quick and easy to make. Better than deli made with perfect creamy dressing and crunchy fresh broccoli, cheese, bacon, and other ingredients of your choice.
Introduction
Let's start by saying this is a full-size recipe made for family gatherings, and it is not broccoli salad for two. You can cut the recipe down if you wish with the options in the recipe card.
Most of us 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.
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 the original recipe and included options for you to customize for your tastes.
👨🍳How to this recipe
- Use the freshest broccoli you can find. Time the florets into bite-size pieces, and I like to cut up some of the stems if they are not too woody.
- Fry bacon after cutting it into pieces. Drain well on paper towels.
- Prepare onion, cheese, and any optional ingredients you like.
- Stir well in a large bowl with dressing ingredients.
- Cover and refrigerate until serving. Setting overnight in the refrigerator will enhance the flavor.
🥦Ingredients
The Broccoli
The broccoli needs to be the freshest possible. The older it is, the dryer it will taste, and it will be more like the deli version, which always seems dry.
A medium head of broccoli will yield about 2-3 cups of broccoli florets—so two medium heads. A large head of broccoli will make 3-4 cups.
Other ingredients
The dressing is a good quality mayonnaise with some white or apple cider vinegar, sugar, salt, and pepper. You can use greek yogurt if you wish for the mayo.
Use mild cheddar cheese and cut into cups. Other cheese may be used, but it doesn't seem right.
Optional ingredients-Make it your own.
A half-cup of sliced cherry tomatoes, golden raisins, diced carrot, diced celery, or dried cranberries are all good additions.
Nuts will add some nice crunch. So a half cup of toasted sunflower seeds, almonds, walnuts, or pecans would add a great touch.
Cutting the bacon into pieces before cooking will make it easier to fry.
❓FAQs
For a "Healthy Broccoli Salad," substitute a low-fat mayo or lower-fat Greek yogurt. And you can substitute diced ham or Canadian bacon for the bacon.
Place leftovers in an airtight container and refrigerate for up to 3 days. Do not freeze.
No, the texture will be wrong.
📖Summer Salad Recipes
Fresh Spinach Salad; A Summer Favorite
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🖼️Step-by-Step Photo Instructions
Start by washing and trimming the broccoli. Trim 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 ½ inch cubes. You need 4-6 cups for a full recipe—that is 2 medium 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: ½ cup (one medium) red onion chopped. ¼ to ½ 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, walnuts, or pecans.
In a small bowl, combine 1 cup mayonnaise, ½ teaspoon salt, ¼ teaspoon pepper, 1-2 tablespoons white or apple cider vinegar, and 1-2 tablespoons sugar. Vary the sugar and vinegar for your taste. Pour into the broccoli mixture and mix to combine.
📝Recipe
Broccoli Salad with Bacon
Ingredients
- 4-6 cups fresh broccoli - two medium heads
- 6-8 strips bacon
- 1 medium red onion
- ½ cup sharp cheddar - small cubes
Optional
- ½ cup cherry tomatoes - halves
- ½ cup golden raisins
- ½ cup sunflower seeds
Dressing
- 1 cup mayonnaise
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1-2 tablespoons sugar
- 1-2 tablespoons white vinegar
Instructions
- Start by washing and trimming the broccoli. Trim 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 ½ inch cubes. You need 4-6 cups for a full recipe—that is 2 medium heads.
- Cut up 6-8 slices of bacon and cook until crispy over medium-high heat—about 5 minutes. Drain the bacon ona paper towel.
- Additional ingredients: ½ cup (one medium) red onion chopped. ¼ to ½ 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, walnuts, or pecans.
- In a small bowl, combine 1 cup mayonnaise, ½ teaspoon salt, ¼ teaspoon pepper, 1-2 tablespoons white or apple cider vinegar, and 1-2 tablespoons sugar. Vary the sugar and vinegar for your taste. Pour into the broccoli mixture and mix to combine.
Your Own Private Notes
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 2-3 cups and a large head will be 3-4 cups.
- 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.
- The flavors will come together better after overnight refrigeration but is great the day it is mixed, also.
- Good refrigerated for about 3 days.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
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Editor's Note: Originally Published March 13, 2012. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Kate
Instead of the bacon, try using some coarsely chopped Smokehouse Almonds (Blue Diamond brand, I think).
Emily Littlefield
So minimal but so awesome!