Broccoli Salad with Bacon
Crunchy broccoli salad with bacon, cheddar, dried cranberries and sunflower seeds in a creamy, sweet-tangy dressing. Gets better as it chills.
38% of it needs you at the counter
- Hands-on
- 25 min
- Cooking
- 10 min
- Resting
- 30 min
- Serves
- 8
- Calories
- 325
- Protein
- 9 g
- Per serving
- $1.11
Why this recipe works
Broccoli salad is the potluck and barbecue staple that holds up for hours, because raw broccoli doesn't wilt. Add the bacon and seeds just before serving so they stay crunchy.
- Cutting the florets small lets the dressing reach every piece and makes the salad easy to eat with a fork.
- Apple cider vinegar and a little sugar balance the rich mayo and bacon with a sweet-sour tang.
- Chilling for 30 minutes lets the raw broccoli soften slightly and soak up the dressing.
Ingredients
For the dressing
You will need
- 12-inch skillet
- Large mixing bowl
- Small bowl
- Whisk
Method
Tap a step number to mark it done.
Cook the bacon
Cook the bacon in the skillet over medium heat until crisp, 8 to 10 minutes. Drain on paper towels and crumble.
Make the dressing
Whisk the mayonnaise, vinegar, sugar, salt and pepper until smooth.
Combine
Toss the broccoli, cheddar, cranberries and red onion with the dressing in the large bowl.
Chill
Cover and refrigerate for at least 30 minutes, then fold in the bacon and sunflower seeds just before serving.
Cook's notes
- Dry the broccoli thoroughly after washing; water left on the florets thins the dressing.
- If the florets taste too raw for you, blanch them for 1 minute, plunge into ice water and dry well.
- Keeps for up to 3 days in the fridge. Store the bacon and seeds separately so they stay crisp.
Nutrition per serving
325 calories
$1.11 estimated cost per serving
Where the calories come from
| Protein | 11% of calories | 9 g |
|---|---|---|
| Carbs | 19% of calories | 16 g |
| Fat | 70% of calories | 26 g |
| Fiber | 3 g | |
| Sodium | 450 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
Can you make broccoli salad the day before?
Yes. Dress the broccoli, cheese, cranberries and onion and refrigerate overnight; add the bacon and sunflower seeds just before serving.
Do you cook the broccoli for broccoli salad?
No. It's traditionally raw for crunch. Blanch it for 1 minute if you'd like it a little softer.
What is broccoli salad dressing made of?
Mayonnaise, vinegar and a little sugar, seasoned with salt and pepper. Apple cider vinegar is the most common choice.
