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

Sweet, salty, and creamy! This recipe will be the best side dish at your next picnic or potluck. But the best part is… you don't have to cook anything!

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Prep Time 30 minutes mins

Chill Time 3 hours hrs

Total Time 3 hours hrs 30 minutes mins

Servings: 6 people

Course: Side Dish

Cuisine: American

Ingredients Method

Ingredients

  

• 12 ounces broccoli Florets I like to buy the pre-cut bags
• 1 1/2 cup mild cheddar cheese, shredded
• 2.5 ounces bacon Bits
• 1/2 red onion, chopped
• 2/3 cup mayo
• 1/4 cup red wine vinegar
• 2 tbsp sugar
• 1 tsp black pepper
• 1 tsp salt
• 1/3 cup dried cranberries optional
• 1/3 cup sunflower seeds optional

Method

 

1. Chop the broccoli into smaller bite sized pieces, then add to a large bowl.
2. Add bacon bits, cheddar, and onion to the bowl with the broccoli. If using cranberries and sunflower seeds, add these, too.
3. In a small bowl, mix together the mayo, vinegar, sugar, salt, and pepper.
4. Pour the dressing over the broccoli mixture, then toss to coat or gentle fold the dressing into the salad until everything is coated.
5. Cover and refrigerate for at least 2-3 hours before serving, but for best flavor, refrigerate overnight.