Bacon Cheddar Broccoli Salad
Our bacon broccoli salad recipe, a summer staple perfected by seasoned potluck pros, balances crisp-tender broccoli with savory bacon and tangy dressing for a satisfying crunch.
Print
Pin
Servings: 8
Calories: 281kcal
Ingredients
- 2 head broccoli
- 6 to 8 slices cooked bacon crumbled
- 1/2 cup raisins optional
- 8 ounces sharp Cheddar grated
- 1/2 red onion sliced very thin
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1 tablespoons white vinegar
- 1/4 teas celery seed
- 1/4 cup sugar I only used a teaspoon
- 1/2 cup halved cherry tomatoes
- Salt and freshly ground black pepper
Instructions
Prepare the Broccoli:
- Blanch the broccoli florets in boiling salted water for about 20 seconds, then immediately shock them in ice water. Drain well and set aside.
Mix the Dressing:
- In a large bowl, combine mayonnaise, sour cream, white vinegar, celery seed, and sugar. Whisk until smooth and creamy.
Combine Ingredients:
- Add the crumbled bacon, raisins, grated cheddar, thinly sliced red onion, and cherry tomatoes to the dressing. Mix well to coat everything evenly.
Add Broccoli:
- Fold in the blanched broccoli florets gently until they are well coated with the dressing. Season with salt and freshly ground black pepper to taste.
Chill Before Serving:
- Refrigerate the salad for at least an hour before serving to allow the flavors to meld together.
Notes
A mash up of the Neelys and Butter-Loving P. Dean
Nutrition
Serving: 1serving | Calories: 281kcal | Carbohydrates: 15g | Protein: 9g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 44mg | Sodium: 352mg | Potassium: 159mg | Fiber: 1g | Sugar: 7g | Vitamin A: 369IU | Vitamin C: 4mg | Calcium: 217mg | Iron: 0.4mg