Broccoli Salad with Bacon and Cheese

A white bowl filled with broccoli salad. It's garnished with cheddar cheese shreds and bacon.

Broccoli Salad with Bacon and Cheese

This broccoli salad recipe is perfect for potlucks, holiday dinners, or any time you're craving something crunchy, creamy, and crisp.

Course Salad, Side Dish

Cuisine American

Prep Time 30

Total Time 30

Servings servings

Calories 400

Author Dorothy Bigelow

Ingredients

2 bunches broccoli cut into florets* (7-8 cups)
¾ cup mayonnaise
¾ cup sour cream
⅓ cup sugar
2 teaspoons cider vinegar
½ cups cooked and crumbled bacon** 4-6 slices
¼ cup sunflower seeds (or pumpkin seeds)
½ cup dried cranberries (or raisins)
1 cup shredded cheddar cheese

Instructions

The base. Place the broccoli florets in a very large bowl.
Dressing. In a separate small bowl, whisk the mayonnaise, sour cream, cider vinegar, and sugar together until smooth.
Combine. Add the dressing to the bowl of broccoli florets and toss well until they are well coated in the dressing mixture.
Add the remaining ingredients. Sprinkle in the shredded cheese, bacon, sunflower seeds, and dried cranberries.
Stir. Fold everything together until well combined.
Serve immediately. Or chill until ready to serve.

Video

Notes

*Bite-sized pieces are best, so use a knife to break up bigger florets if needed.

Storing leftovers: Cover the bowl tightly with plastic wrap and keep it in the refrigerator for up to 3 days.

To make ahead: Prepare the salad up to 24 hours before serving. For the best results, leave out the shredded cheese and bacon and add that just before serving.

Low carb/Keto/Sugar-free: Swap the sugar for the sweetener of your choice that measures 1:1 with sugar. Omit the dried cranberries or use a very small amount.

**Bacon: Slice the bacon into ½-1" pieces and cook over medium heat until crispy. Transfer the bacon pieces to a plate lined with paper towels to drain. See my "How to Make Bacon Bits" recipe for more detailed info.

Nutrition