Description

A quick, 15-minute weeknight side dish featuring crisp broccoli, crispy thick-cut bacon, sharp cheddar cheese, and a creamy, tangy dressing. Perfect for busy evenings and potlucks.

Ingredients

Scale

1 large head fresh broccoli (about 4–5 cups chopped florets, stems peeled and chopped)
8 slices thick-cut bacon (applewood smoked preferred)
1/2 medium red onion, finely diced
1 cup sharp cheddar cheese, shredded
1/2 cup mayonnaise
2 tablespoons apple cider vinegar
2 tablespoons granulated sugar
1 teaspoon Dijon mustard
Salt and black pepper to taste

Instructions

Wash the broccoli thoroughly. Cut off florets into bite-sized pieces and peel/chop the stems. Place in a large mixing bowl.
Place bacon slices in a cold skillet and turn heat to medium. Cook for 4-5 minutes per side until golden brown and crisp. Transfer to a paper towel-lined plate to drain.
Crumble the warm bacon into small pieces and set aside.
In a small bowl, whisk together mayonnaise, apple cider vinegar, sugar, Dijon mustard, salt, and pepper until smooth and creamy.
Pour the dressing over the broccoli in the large bowl. Add the crumbled bacon, diced red onion, and shredded cheddar cheese.
Toss everything together until the broccoli is evenly coated.
Chill in the refrigerator for at least 10 minutes (or up to an hour) to allow flavors to meld before serving cold or at room temperature.

Notes

For best results, use fresh broccoli rather than pre-chopped bags. Render bacon slowly in a cold pan for maximum crispiness. The salad tastes better after chilling for 30 minutes to allow flavors to meld. Do not freeze this salad as the mayo will separate and broccoli will become watery.

Prep Time: 10 minutes
Cook Time: 5 minutes
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: 1 serving (approx. 1
Calories: 280
Sugar: 8
Sodium: 450
Fat: 22
Saturated Fat: 7
Carbohydrates: 12
Fiber: 3
Protein: 12

Keywords: broccoli salad, bacon salad, weeknight dinner, easy side dish, creamy dressing, potluck recipe, gluten-free option