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Broccoli salad placed in a wide serving bowl with wooden salad spoon in the background.

Broccoli Salad with Bacon and Cheddar

This broccoli salad with bacon and cheddar is an easy, flavor-packed side dish. Crisp broccoli, smoky bacon, and shredded cheddar are coated in a creamy dressing for the perfect bite. It’s a great addition to any meal and stays fresh when made ahead.
5 from 1 vote
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Prep Time: 15 minutes
Total Time: 15 minutes
Course: Salad, Side Dish
Cuisine: American
Servings: 6 to 8
Author: Shilpa

Equipment

Ingredients

For the salad:

For the dressing:

Instructions

  • If you prefer a softer texture, blanch the broccoli in boiling water for 30 seconds, then drain and cool in ice water. Otherwise, leave it raw for extra crunch.
  • To make the dressing, whisk together mayonnaise, vinegar, sugar, dried parsley, salt, and pepper in a small bowl.
  • In a large bowl, combine broccoli, cheese, bacon, onion, cranberries, and sunflower seeds. Pour the dressing over the salad and toss until everything is well coated. Refrigerate for at least 30 minutes before serving.

Notes

  • For the best texture, cook the bacon until it’s extra crispy. This ensures it adds a crunch to the salad. Let it drain on paper towels to remove excess grease.
  • Allow the salad to sit in the fridge for at least 30 minutes before serving.
  • While cheddar is a classic choice, you can experiment with other cheeses like Sharp Gouda or Monterey Jack for different flavor profiles.
  • This salad is perfect for meal prep. You can assemble everything (except the dressing) ahead of time and add the dressing just before serving to keep the ingredients fresh.

Nutrition

Calories: 336kcal | Carbohydrates: 15g | Protein: 8g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 30mg | Sodium: 332mg | Potassium: 296mg | Fiber: 3g | Sugar: 9g | Vitamin A: 495IU | Vitamin C: 55mg | Calcium: 105mg | Iron: 1mg
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