This Creamy Broccoli Salad is a delightful combination of crunchy broccoli, sharp cheddar, crispy bacon, and a tangy-sweet dressing. It’s a crowd-pleasing side dish perfect for potlucks, barbecues, or a simple family meal.
Why you will love this recipe:
- Flavor explosion: The combination of savory bacon, sharp cheddar, and the slight sweetness of the dressing creates a flavor explosion in every bite.
- Easy to make: With minimal prep time and simple steps, this salad comes together quickly and easily.
- Versatile: This salad is a great side dish for grilled meats, sandwiches, or even as a light lunch on its own.
- Make-ahead friendly: You can prepare this salad ahead of time, allowing the flavors to meld and intensifying the deliciousness.
- Texture contrast: The crisp broccoli and bacon, along with the smooth dressing, create a delightful textural experience.
Ingredients:
For the Salad:
- Raw broccoli florets: 24 ounces (from two 12-ounce bags), ensure they’re fresh and vibrant green.
- Red onion, finely chopped: ½ cup, for a sharp, pungent bite.
- Shredded cheddar cheese: 1 cup, use a sharp cheddar for maximum flavor.
- Cooked bacon, chopped: ½ cup (about 6 slices), crispy bacon is essential.
- Sunflower seeds (optional): ¼ cup, for added crunch and nutty flavor.
- Dried cranberries (optional): ¼ cup, for a touch of sweetness and chewy texture.
For the Creamy Dressing:
- Mayonnaise: ¾ cup, use a good quality mayonnaise for the best flavor.
- Sugar: 2 tablespoons, adjust to your desired sweetness.
- White wine vinegar or apple cider vinegar: 1 tablespoon, adds a tangy kick.
- Salt: ¼ teaspoon, enhances the flavors.
- Black pepper: ⅛ teaspoon, adds a subtle spice.
Preparation:
Step 1: Prepare the Broccoli: Wash the broccoli florets thoroughly under cold water. Pat them dry with a clean towel or spin them in a salad spinner to remove excess moisture. This will help the dressing adhere better. If the florets are large, you can chop them into smaller, bite-sized pieces for easier eating.
Step 2: Cook the Bacon: If you haven’t already, cook the bacon until crispy. You can fry it in a skillet over medium heat, bake it in the oven at 400°F (200°C) until crispy, or even microwave it for a quick and easy option. Once cooked, drain the bacon on paper towels to remove excess grease. Let it cool slightly before chopping it into small pieces.
Step 3: Chop the Red Onion: Finely chop the red onion. For a milder flavor, you can soak the chopped onion in cold water for about 10 minutes, then drain it well. This helps to reduce the sharpness and bitterness of the onion.
Step 4: Make the Dressing: In a small bowl, whisk together the mayonnaise, sugar, vinegar, salt, and black pepper until the sugar has completely dissolved and the dressing is smooth and creamy. Taste the dressing and adjust the sweetness or tanginess to your liking. You can add a pinch more sugar for a sweeter dressing or a splash more vinegar for a tangier dressing.
Step 5: Combine the Ingredients: In a large bowl, combine the prepared broccoli florets, chopped red onion, shredded cheddar cheese, and chopped cooked bacon. If you’re using sunflower seeds and dried cranberries, add them to the bowl as well.
Step 6: Dress the Salad: Pour the creamy dressing over the broccoli mixture. Gently stir all ingredients together until they are evenly coated with the dressing. Be careful not to overmix the salad, as this can cause the broccoli to become mushy.
Step 7: Chill and Serve: Cover the bowl tightly with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 2 hours, or preferably longer, to allow the flavors to meld and the broccoli to soften slightly. Chilling the salad also helps to prevent the mayonnaise from separating. Before serving, give the salad a gentle stir to redistribute the dressing.
COOKING Rating: Easy
Serving Suggestions:
- Serve as a side dish at barbecues, potlucks, or picnics.
- Pair with grilled chicken, steak, or fish.
- Serve alongside sandwiches or wraps.
- Enjoy as a light lunch on its own.
- Add to a green salad for extra flavor and texture.
Tips:
- For a healthier version, use light mayonnaise or Greek yogurt in the dressing.
- Add other vegetables to the salad, such as chopped celery, carrots, or bell peppers.
- Use different types of cheese, such as Monterey Jack or Colby Jack.
- For a spicier kick, add a pinch of red pepper flakes to the dressing.
- If you don’t have time to cook bacon, you can use bacon bits instead.
- Store leftover salad in an airtight container in the refrigerator for up to 3 days.
- For a vegan option, substitute the mayonnaise with a vegan mayonnaise alternative and omit the bacon and cheddar cheese. You can add roasted chickpeas or nuts for a similar crunch and protein. Nutritional yeast can be used for a “cheesy” flavor.
- Make sure your broccoli florets are dry before adding the dressing to prevent a watery salad.
- If you’re making the salad ahead of time, you can add the dressing just before serving to keep the broccoli crisp.
- Adjust the amount of sugar in the dressing to your preference. Some people prefer a sweeter salad, while others prefer a tangier one.
Prep Time: 15 minutes
Cook Time: 10 minutes (for bacon)
Total Time: 2 hours 25 minutes (includes chilling time)
Nutritional Information: (per serving, estimated)
Calories: 350 Protein: 15g Sodium: 400mg
Conclusion
This Creamy Broccoli Salad is a delicious and versatile dish that’s perfect for any occasion. With its easy preparation and crowd-pleasing flavors, it’s sure to become a new favorite. Whether you’re looking for a simple side dish for a weeknight meal or a show-stopping salad for a summer barbecue, this recipe is a winner. Enjoy the delightful combination of crunchy broccoli, savory bacon, sharp cheddar, and creamy dressing!
Questions and Answers about Creamy Broccoli Salad:
Q1: Can I make this salad a day ahead of time?
A: Absolutely! In fact, making it ahead of time is recommended. The flavors meld together beautifully as it sits in the refrigerator, and the broccoli softens slightly, making it even more enjoyable. Just be sure to store it in an airtight container.
Q2: I don’t like red onion. Can I substitute it with something else?
A: Yes, you can! If you find red onion too strong, you can substitute it with chopped green onions or even a finely diced sweet onion. For a milder flavor, consider soaking the chopped onion in cold water for 10 minutes before adding it to the salad. This helps to reduce its sharpness.
Q3: What kind of bacon is best for this salad?
A: Crispy bacon is key for this salad, so any type of bacon that crisps up well will work. Thick-cut bacon provides a heartier bite, while regular bacon is equally delicious. You can even use turkey bacon for a lower-fat option, but be sure to cook it until it’s nice and crispy.
Q4: Can I use a different type of cheese?
A: Of course! While sharp cheddar is a classic choice, you can experiment with other cheeses. Monterey Jack, Colby Jack, or even crumbled blue cheese would be delicious additions. Consider the flavor profile you’re going for when choosing your cheese.
Q5: Is there a way to make this salad healthier?
A: Yes, there are several ways to make this salad healthier. You can use light mayonnaise or Greek yogurt in the dressing to reduce the fat content. You can also add more vegetables, such as chopped celery, carrots, or bell peppers. And you can reduce the amount of sugar in the dressing or use a natural sweetener like honey or maple syrup.
