Broccoli Salad With Bacon, Mayo, Cheese, and Dressing
Make This Easy Broccoli Salad From Scratch With Everyday Kitchen Ingredients!
Our garden went a little nuts on the broccoli this year. Every other day there for a while, our (very) small plot of designated useful land pumped out a couple heads of broccoli. I've bagged them and boiled them and steamed them with cheese. Broccoli's healthy and I love that, but regardless I set out to change that right away.
All the broccoli salads I found online called for a pre-mixed jar of dressing, so I first found out how to make some of that (mayo + sugar + white vinegar). I swapped out plain mayo with the tangy zip of Miracle Whip—that was a good decision—and the typical red onion for Cheddar cheese.
This didn't turn out like the typical broccoli salad I usually have at family gatherings—it's better. Using bacon, Miracle Whip, and Cheddar cheese mixed up with the crunch of fresh, garden-green broccoli, this one has everything I love and nothing I don't.
Preparation and Cook Time
- about 8 slices (1/2 pound) bacon
- 2 heads broccoli
- 1/2 cup mayonnaise, (use the
- 1/4 cup sugar
- 2 tablespoons white vinegar
- 1/2 cup Cheddar cheese, shredded
- Cook bacon as per package instructions and let cool.
- Wash and cut two heads of broccoli. Leave a little stem on and cut off near the branches so the broccoli starts to fall into smaller sections (called broccoli florets).
- In a medium-sized mixing bowl, whisk together mayo, sugar, and vinegar.
- To the bowl, add broccoli, cheese, and crumbled bacon. Stir to mix well.
Make It, Then Rate It!
For Maximum Flavor, Refrigerate Overnight
You can enjoy this broccoli-bacon salad right away, but you'd really miss out on the magic that happens when you give this mixture time to marinade. To really bring out the flavor this dish has to offer, prepare it early in the morning for an evening dinner, or make it in the evening and refrigerate overnight. Either way, store it in the fridge until ready to serve.
Don't Be Afraid to Add Your Favorites!
With such a rich, delicious base, this salad has lots of room for improvisation. Today, I made it with 1 head of broccoli and a cup of fresh chopped baby spinach. I imagine tomatoes would also be a good addition, but as I'm still waiting on my garden to overload me with the ripe, red fruit (which I know will happen soon, and all at once), I haven't yet tried to turn this into a BBLT salad with cheese—but maybe you will!
As a side dish for lunch, dinner, or a family gathering, this broccoli salad is sure to go fast—get yours before it's gone! And maybe hide a little in the fridge for yourself later.