Broccoli and Cheese Salad with Bacon
Serve this wonderfully creamy salad at your next outdoor gathering!
Table of Contents
Broccoli, cheese, and bacon—they just need to be together, don’t they? I usually enjoy this delicious trio in soups. Nothing is better on a cold day than broccoli cheese soup topped with bacon. And when the weather warms up, I like to make something that’s just as comforting—broccoli and cheese salad with bacon.
This recipe reminds me of relaxing Sunday lunches with friends and family when your [insert favorite relative] would pick up a bunch of cold sides from the grocery store. Except, I like to think that this recipe is a notch or two above anything you’d find at the deli. For one, it’s gonna taste so much fresher coming from your kitchen. You’ll get a delectable balance of salty, savory, and creamy coupled with the crunch from the broccoli and bacon.
Is Broccoli and Cheese Salad with Bacon Healthy?
Overall, I’d say so. For one thing, I use light mayo, and you could always swap the pork bacon with turkey bacon instead. The star ingredient, broccoli, is a superfood filled with vitamins C, K, and A. There’s also plenty of fiber and minerals, including calcium, iron, and potassium. This delicious side shouldn’t wreak too much havoc with your caloric intake—just don’t eat the whole dish, however tempting it might be!
White wine vinegar: subtle but essential
This recipe only calls for two tablespoons of white wine vinegar, but boy, oh boy, you would definitely notice if it was missing. White wine vinegar’s tangy acidity both enhances and balances the creaminess of the mayo and cheese. Moreover, its sharp bitterness further complements the bacon and broccoli, creating a harmonious blend of flavors. The vinegar also helps preserve the crunchy texture of the broccoli and elevates the general freshness of the dish. All this to say, white wine vinegar is a key ingredient you don’t want to be without. The way it balances textures and flavors is what makes the salad a refreshing choice for your next summer Sunday lunch.
INGREDIENTS
- 4 cups broccoli florets, bite-sized
- 1 cup sharp cheddar cheese, shredded
- 8 slices bacon, cooked and crumbled
- 1/2 cup red onion, finely chopped
- 1 cup light mayonnaise
- 2 tablespoons white wine vinegar
- 1 tablespoon granulated sugar
INSTRUCTIONS
Combine
Mix broccoli, cheese, bacon, and onion.
Whisk
Prepare the dressing with mayonnaise, vinegar, and sugar.
Toss
Dress the salad and toss it evenly.
Devour!
FAQs & Tips
How to Make Ahead and Store?
You can easily make this ahead of time. It’ll store nicely in the fridge for about one week. Just be sure to use an airtight container.
Could I Blanch the Broccoli?
Absolutely! In fact, blanching the broccoli first will enhance the flavor and also make this hearty vegetable easier to digest.
What Other Cheeses Go Well With This Recipe?
Smoked Gouda would add a sharp creaminess and complement the bacon. For a milder flavor, Monterey Jack would work well. Or turn it up a notch with blue cheese. Its tangy and super pungent flavor notes will pair well with the mayo.
Serving Suggestions
Broccoli salad with bacon and cheese pairs beautifully with deli sandwiches, burgers, or any other backyard favorite. It’s made for picnics, lazy days on the beach, and Sunday lunches, so whatever falls under those characters will be good. Personally, I love eating it with an egg salad sandwich, or this superfood greek yogurt chicken salad sandwich. Or go with something more substantial, like steak, chicken thighs, or grilled cod.
Broccoli and Cheese Salad with Bacon
Serve this wonderfully creamy salad at your next outdoor gathering!
Servings 24 servings
Calories 81kcal
Ingredients
- 4 cups broccoli florets bite-sized
- 1 cup sharp cheddar cheese shredded
- 8 slices bacon cooked and crumbled
- 1/2 cup red onion finely chopped
- 1 cup light mayonnaise
- 2 tablespoons white wine vinegar
- 1 tablespoon granulated sugar
Instructions
- In a large mixing bowl, combine the bite-sized broccoli florets, shredded sharp cheddar cheese, crumbled bacon, and finely chopped red onion.
- In a separate small bowl, whisk together the light mayonnaise, white wine vinegar, and granulated sugar to create the dressing.
- Pour the dressing over the salad mixture and toss until all the ingredients are well coated. Adjust the amount of dressing to your preference.
Nutrition
Calories: 81kcal | Carbohydrates: 3g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 11mg | Sodium: 162mg | Potassium: 74mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 151IU | Vitamin C: 14mg | Calcium: 42mg | Iron: 0.2mg
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