Broccoli Salad
A creamy, crunchy broccoli salad with bacon, cheddar, and a tangy dressing. Perfect make-ahead side for BBQs, potlucks, and family dinners.
Ingredients
- 6 cups chopped broccoli cut into bite-sized florets
- 3/4 cup shredded sharp cheddar cheese
- 1/3 cup diced red onion or sweet onion
- 1/2 cup chopped tomato
- 10 slices crispy bacon chopped
Dressing
- 3/4 cup mayonnaise I use my homemade version
- 2 tablespoons apple cider vinegar
- 3 tablespoons sugar
Instructions
- Rinse broccoli under cold water and dry well using paper towels or a salad spinner.
- In a large bowl, combine chopped broccoli, shredded cheddar, diced onion, and chopped bacon.
- In a small bowl, whisk together the mayonnaise, apple cider vinegar, and sugar until smooth.
- Pour the creamy dressing over the broccoli mixture and stir gently until fully coated.
- Cover and refrigerate for at least 2 hours to let the flavors develop.
- Stir again before serving and enjoy cold.
Notes
– This broccoli salad gets better after chilling, so make it a few hours ahead or even the night before.
– For the best texture, chop broccoli into small, bite-sized florets.
– Let the bacon cool completely before mixing to keep it crisp.
– Red onion gives a stronger bite; sweet onion is a milder option.
– Store leftovers in an airtight container in the fridge for up to 3 days.
– Apple cider vinegar adds depth to the dressing, but white wine vinegar works too.
– Use homemade mayo for the best flavor, or your favorite high-quality brand.
– For the best texture, chop broccoli into small, bite-sized florets.
– Let the bacon cool completely before mixing to keep it crisp.
– Red onion gives a stronger bite; sweet onion is a milder option.
– Store leftovers in an airtight container in the fridge for up to 3 days.
– Apple cider vinegar adds depth to the dressing, but white wine vinegar works too.
– Use homemade mayo for the best flavor, or your favorite high-quality brand.