Broccoli Salad with Bacon Recipe
User Reviews
4.9
Broccoli Salad with Bacon Recipe
Description
This Broccoli Salad with Bacon starts by baking bacon until crisp, then chopping it into bite-sized pieces. The salad includes small broccoli florets, dried cranberries for sweetness, roasted and salted sunflower seeds for crunch, shredded cheddar cheese for richness, and chopped red onion for bite. The dressing consists of mayonnaise or Miracle Whip mixed with lemon zest and juice, white wine vinegar, sugar, kosher salt, black pepper, dry mustard powder, and a hint of cayenne pepper for subtle warmth.
The vegetables and add-ins are tossed with the dressing to coat everything evenly. The finely chopped broccoli ensures easy eating and good texture throughout. The contrast of crunchy bacon and seeds with the creamy dressing and sweet cranberries makes this salad balanced and satisfying.
This salad works well as a side dish at picnics, barbecues, or casual meals. If preparing ahead, hold off adding the bacon until serving to prevent it from becoming soggy. The components can be prepared in advance for convenience.
Ingredients
For the salad
- 10-11 trips Bacon cooked
- 2 heads broccoli about 1 and 1/2 pounds or 5-6 cups
- 1 cup dried cranberries
- 1/3 cup sunflower seeds roasted and salted
- 1 cup cheddar cheese shredded
- 1/3 cup onion or more to taste, red, chopped
For the dressing
- 1 & 1/4 cups mayonnaise or Miracle Whip
- 1 lemon zest
- 1 tablespoon lemon juice
- 2 tablespoons white wine vinegar
- 1/4 cup sugar
- 1 & 1/4 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon mustard powder dry
- 1/8 teaspoon cayenne pepper
Instructions
- Start by making the bacon. I highly recommend baking it in the oven. So mush easier, and no splatter. However you want to do it, cook 10-11 slices of bacon to your desired level of crispness, then set aside on paper towels to cool. Once cool, chop into bite size pieces.
- While the bacon cooks, mix together the ingredients for the dressing. In a large bowl add 1 and 1/4 cups Miracle Whip OR Mayonnaise, the zest from 1 lemon, 1 tablespoon lemon juice, 2 tablespoons white wine vinegar, 1/4 cup sugar, 1 and 1/4 teaspoons kosher salt, 1/2 teaspoon black pepper, 1/4 teaspoon dry mustard, and 1/8 teaspoon cayenne pepper. (the cayenne adds flavor but not heat. Don't be scared of it! Just careful :) Whisk all the dressing ingredients together.
- Add the ingredients for the salad to the bowl with the dressing. Start by chopping your broccoli using a chef's knife. I like really small florets, so you don't get any bites that are just giant broccoli. See photos. I also like to save the stems, chop them up, and add them into the salad, but you can leave them out if you prefer.
- Add all the broccoli to the large bowl. Add 1 cup dried cranberries, 1/3 cup sunflower seeds, 1 cup cheddar cheese, and 1/3 cup chopped red onion. Add in most of the bacon, reserving some to sprinkle on top for serving.* (Actually, any of the ingredients besides broccoli would look pretty sprinkled on top right before serving.)
- Stir it all together. This salad can be served room temperature or chilled. If you chill it first, let it sit on the counter for about 20 minutes before serving.
- Store leftovers covered in the fridge! This salad will keep for about 5 days.
Notes
- For best texture, add the crispy bacon to the salad just before serving to avoid sogginess.
- Baking bacon in the oven is recommended to reduce splatter and achieve even crispness.
- Cut broccoli into small, uniform florets including some stem pieces for varied texture.
- The dressing's cayenne pepper adds flavor without significant heat; adjust quantity to taste.
- This salad can be made ahead by preparing ingredients separately and combining before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 570 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 570kcal | 29% |
| Carbohydrates | 32g | 11% |
| Protein | 13g | 26% |
| Fat | 45g | 69% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 19g | 112% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 48mg | 16% |
| Potassium | 615mg | 13% |
| Fiber | 6g | 24% |
| Sugar | 20g | 40% |
| Vitamin A | 1139IU | 23% |
| Vitamin C | 138mg | 153% |
| Calcium | 187mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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