What are the ingredients for a bacon and broccoli salad?

Traditional broccoli salad includes fresh broccoli, bacon, cheddar cheese, red onion, dried cranberries or raisins, sunflower seeds, and a creamy homemade dressing. Many recipes can also be customized with nuts, apples, or other crunchy vegetables.

Can you eat raw broccoli in broccoli salad?

Yes! Raw broccoli is the traditional choice for broccoli salad. Cutting it into small bite-sized florets makes it easier to eat, and chilling the salad softens it slightly while keeping a delicious crunch.

What dressing goes with broccoli salad?

A classic broccoli salad dressing is made with mayonnaise, sour cream, apple cider vinegar, sugar, salt, and black pepper. It's creamy, tangy, and perfectly balances the fresh broccoli and savory toppings.

Should broccoli be cooked before making broccoli salad?

No. Raw broccoli gives this salad its signature crisp texture. Cutting the florets into small pieces and allowing the salad to chill before serving helps soften them just enough while keeping plenty of crunch.

What's the secret to a great broccoli salad?

The secret is using fresh, dry broccoli, cooking the bacon until it's crispy, and letting the salad chill for at least an hour before serving. That gives the creamy dressing time to coat the broccoli and allows all the flavors to come together for the best texture and taste.

Why is my broccoli salad watery?

Watery broccoli salad is usually caused by excess moisture on the broccoli. Be sure to wash and thoroughly dry the florets before assembling the salad so the dressing stays thick and creamy.

What is a good store-bought dressing for broccoli salad?

A creamy coleslaw dressing or poppy seed dressing both work well if you're short on time. Ranch dressing is another popular option, although a homemade broccoli salad dressing made with mayonnaise, sour cream, apple cider vinegar, and a touch of sugar gives the most classic flavor.

Broccoli Salad

Description

Broccoli Salad is a creamy, crunchy side dish made with fresh broccoli, bacon, cheddar cheese, cranberries, and a tangy homemade dressing.

Ingredients

Scale

For the salad:

8 cups (1.5 pounds) broccoli florets, cut into small bite-sized pieces
½ cup red onion, finely diced
2/3 cup dried cranberries (or raisins)
½ cup sunflower seeds
8 slices bacon, cooked crispy and crumbled
1 cup (115 grams) sharp cheddar cheese, shredded

For the dressing:

¾ cup (180 grams) mayonnaise
2 tablespoons (30 grams) sour cream
2 tablespoons (30 ml) apple cider vinegar
2 tablespoons (25 grams) granulated sugar
¼ teaspoon salt
¼ teaspoon black pepper

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Instructions

Wash and thoroughly dry the broccoli, then cut the florets into very small bite-sized pieces.
Transfer them to a large mixing bowl and add the red onion, dried cranberries, sunflower seeds, bacon, and shredded cheddar cheese. Toss gently to combine.
In a medium mixing bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, sugar, salt, and black pepper until smooth and creamy.
Pour the dressing over the broccoli mixture and toss until every piece is evenly coated.
Cover and refrigerate for at least 1 hour before serving. This gives the broccoli time to soften slightly and allows the flavors to meld together.
Give the salad one final toss before serving. Garnish with extra bacon, sunflower seeds, or shredded cheddar cheese, if desired.

Notes

Storage: Store in an airtight container in the refrigerator for up to 3 days. Stir before serving.

Prep Time: 20 minutes
Chill Time: 1 hour
Category: Salad, Side Dish
Method: No Cook, Toss
Cuisine: American