The Kitchen of Yum

You’ll never want to make any other broccoli salad after this one! This is my go-to family gathering dish to make now! It’s versatile and easy to customize if needed – however, if you’re vegetarian, vegan, or lactose intolerant, I’m sorry, the cheese and bacon are a must! Real mayonnaise is also a must! If you need to use Miracle Whip, you can, but real mayo is the chef’s kiss!

Bacon and Cheddar Broccoli Salad

12oz bag of broccoli florets, chopped into bite size pieces

2.5oz bag of real bacon bits

1 1/2 cups mild or medium cheddar, finely shredded

1/2 large red onion, small dice

2/3 cup mayonnaise

1/4 red wine vinegar (apple cider vinegar works too)

2 tbsp sugar

1 tsp black pepper

1 tsp salt

1/3 cup dried cranberries (optional)

1/3 cup sunflower seeds (optional)

1. Add your chopped broccoli, bacon bits, chopped onion, and cheese to a large bowl. (add the dried cranberries and seeds here if you are using them).
2. In a small bowl, mix together the mayo, vinegar, sugar, salt, and pepper to make the dressing.
3. Combine dressing and broccoli mixture. Toss to coat or if your bowl has a lid, you can shake it to coat.
4. Refrigerate for at least an hour before serving. For best flavor, refrigerate overnight.