Broccoli Salad with Bacon

This classic broccoli salad with bacon is loaded with crisp raw broccoli, sharp cheddar, sweet raisins, sunflower seeds, and crumbled bacon in a sweet-and-tangy creamy dressing. Twenty minutes of prep and an hour to chill is all it takes for a make-ahead side dish that always disappears first at cookouts.

Course Salad, Side Dish

Cuisine American, Southern

Keyword bacon broccoli salad, broccoli salad dressing, Broccoli Salad Recipe, Broccoli Salad with Bacon, old-fashioned broccoli salad

Prep Time 20

Chilling Time 1

Total Time 1 20

Servings people

Calories 466kcal

Author Blair Lonergan

Ingredients

For the salad:

5 to 6 cups fresh broccoli florets, cut into very small bite-sized pieces (about 1/2-inch)
10 slices bacon, cooked crisp and crumbled (reserve some for topping)
1 cup shredded or cubed sharp cheddar cheese
¾ cup raisins or dried cranberries
¾ cup roasted salted sunflower seed kernels
½ cup finely diced red onion

For the dressing:

¾ cup mayonnaise (Duke's preferred)
2 tablespoons granulated sugar
1 ½ tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon fresh lemon juice
¼ teaspoon kosher salt (plus more to taste)
¼ teaspoon ground black pepper

Instructions

Assemble the salad. Place the broccoli in a large mixing bowl. Add the raisins, cheddar cheese, sunflower seeds, red onion, and most of the crumbled bacon. Reserve a small handful of bacon for garnish.
Make the dressing. In a separate bowl, whisk together the mayonnaise, sugar, apple cider vinegar, Dijon mustard, lemon juice, salt, and pepper until smooth.
Combine. Pour the dressing over the salad and toss gently until everything is evenly coated.
Chill. Cover and refrigerate for at least 1 hour (2 hours is even better) before serving.
Serve. Give the salad a quick stir, then sprinkle the reserved bacon over the top.

Video

Notes

Bacon shortcut: Bake bacon at 425°F on a foil-lined sheet pan for about 12 minutes, flipping halfway through. Easiest method for cooking 10 slices at once.
Cheese tip: Use a block of cheddar that you cube or grate by hand. Pre-shredded cheese has anti-caking starch that dulls the texture and flavor in this salad.
Make-ahead: Assemble up to 24 hours ahead and refrigerate. Hold the reserved bacon to add just before serving so it stays crisp.
If the salad looks watery on day 2: Drain off any excess liquid and stir in a fresh spoonful of mayo before serving.
Raisin swap: Dried cranberries, dried cherries, golden raisins, or chopped dates all work in equal amounts.

Notes about adjustments: The recipe doubles easily for a crowd. For a lighter version, swap half the mayo for plain Greek yogurt or sour cream. Both options will thin the dressing slightly, so plan for the salad to release a bit more liquid as it chills.

Nutrition