Description
Healthy broccoli salad with bacon is a delicious way to enjoy your veggies. This colorful salad is hearty, satisfying, and easy to assemble. Serve it as a main dish or side.
Ingredients
Units
Scale
Broccoli Salad with Bacon
- 2 large heads of broccoli, rinsed and pat dried
- 1 pound thick-cut bacon (about 8-10 slices), cooked until crispy then chopped
- 1/3 cup chopped red onion
- 1 cup cubed cheddar cheese
- 10.5 ounces grape tomatoes (about 1 1/4 cups), sliced in half
- 1/3 cup sunflower seeds, plus more for garnishing
Salad Dressing
- 1 1/2 cups mayonnaise, refrigerated and cold
- 3/4 cup granulated sugar
- 4 1/2 tablespoons apple cider vinegar
Instructions
RECIPE PREP: Fry the bacon until crisp. Rinse and dry the veggies. It’s important to fully dry the broccoli – use paper towels or a kitchen towel. We don’t want droplets of water to thin out the dressing.
- Chop off the stalk and stems from the broccoli and discard them. For broccoli salad we’re only using the florets. Cut the florets into bite-size pieces. Transfer them to a salad bowl.
- Add in the red onion, grape tomatoes, cheese, bacon and sunflower seeds. Gently toss to combine.
- Prepare the salad dressing. In a small bowl or mason jar, whisk together the mayo, granulated sugar and apple cider vinegar.
- Pour 2/3 of the dressing over the broccoli salad. Reserve the rest of the dressing for later, to add as desired. Toss the salad. Serve immediately, or cover the bowl and refrigerate until serving time.
Notes
For food safety – keep this dish cool: When packing this salad for a picnic, keep it in an ice chest or insulated tote. For potlucks and backyard gatherings, set the salad bowl inside a larger container and surround it with ice.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Tossing
- Cuisine: American