I love a good simple salad that people ask for again, and Broccoli Salad does that well. This salad is crisp, creamy, and a little sweet, it works for a picnic, potluck, or weeknight meal. The mix of crunchy broccoli, salty bacon, and sweet dried fruit makes each bite fun. If you like fresh crunchy sides, you might also enjoy a light cucumber dish like this Asian spicy cucumber salad for a different flavor. Try this Broccoli Salad and watch it disappear, you will smile when everyone digs in.
How to prepare Broccoli Salad
Start with fresh broccoli. Cut the broccoli into small, bite sized florets. Trim and thinly slice a small red onion. Cook 4 to 6 slices of bacon until crisp, then chop or crumble them. Grate 1 cup of sharp cheddar cheese or cut into small cubes. Measure 1/2 cup of sunflower seeds or chopped walnuts and 1/2 cup of dried cranberries or raisins.
Make the dressing, in a bowl mix 1 cup mayonnaise, 2 tablespoons apple cider vinegar, 2 tablespoons sugar, and salt and pepper to taste. Stir until smooth.
In a large bowl, add the broccoli, onion, cheese, bacon, seeds, and cranberries. Pour the dressing over the salad. Toss gently so the pieces get a light coat. Chill the salad for at least 1 hour before serving, this helps the flavors blend. Taste and add more salt or a little more vinegar if you want a brighter flavor.
Why You’ll Love Broccoli Salad
- It is quick to make, you can finish in 15 to 20 minutes plus chilling time.
- It has a nice mix of textures, crunchy broccoli and seeds, soft cheese, and crisp bacon.
- The dressing is simple and creamy, it pairs well with many main dishes.
- You can change it easily, add apples, grapes, or swap nuts to suit taste.
Tips for success
- Cut broccoli into small, even pieces so every bite has broccoli.
- Chill the salad well, it tastes better cold.
- Toast the seeds or nuts lightly for extra crunch and flavor.
- If you want a lighter dressing, use half yogurt and half mayonnaise.
- Add bacon last so it stays a bit crisp, not soggy.
Serving Suggestions
- Serve it with grilled chicken or burgers for a simple meal.
- Bring it to a potluck, it goes well with sandwiches and BBQ.
- Put it on a bed of lettuce for a fuller side.
- Offer extra dressing on the side for people who like more sauce.
FAQs
Q: Can I use frozen broccoli?
A: Fresh broccoli gives the best crunch, but you can use thawed frozen broccoli if you cook and drain it well first.
Q: How long will the salad keep in the fridge?
A: Keep it in an airtight container, it will stay good for about 3 days, but the bacon and seeds may soften over time.
Q: Can I make this salad ahead of time?
A: Yes, you can make it a day ahead. For best texture, add the bacon and seeds just before serving.
Q: Is there a dairy free option?
A: Yes, skip the cheese and use a dairy free mayo or a yogurt substitute in the dressing.
Q: Can I make it vegetarian?
A: Make it vegetarian by leaving out the bacon and adding extra seeds or roasted chickpeas for crunch.
Conclusion
For another trusted version with helpful tips and variations, see The Best Broccoli Salad Recipe – Spend With Pennies.
Broccoli Salad
Ingredients
Method
- Start by cutting the broccoli into small, bite-sized florets.
- Trim and thinly slice the small red onion.
- Cook the bacon until crisp, then chop or crumble it.
- Grate the sharp cheddar cheese or cut it into small cubes.
- Measure out the sunflower seeds or chopped walnuts and dried cranberries or raisins.
- In a bowl, mix together the mayonnaise, apple cider vinegar, sugar, and salt and pepper to taste until smooth.
- In a large bowl, combine the broccoli, onion, cheese, bacon, seeds, and cranberries.
- Pour the dressing over the salad and toss gently to coat.
- Chill the salad for at least 1 hour before serving to help the flavors blend.
- Taste and adjust seasoning with more salt or vinegar if needed.
