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Broccoli Salad

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         This broccoli salad makes the perfect dish to carry to the church potluck, party or just a side dish for the family.  I have tweaked this salad to include many other awesome tastes and textures.

This dish only takes roughly 15 minutes to prepare and have ready to eat.

I love to serve this on Easter Day, The colors just pop, and you know what they say about beautiful food!

Along with the broccoli, bacon and onion there is a touch of sweetness from the sugar and the cranberries. All these contrasting flavors together make your tastebuds jump for joy.

Frequently Asked Questions:

What type of cheese should I use?

When you plan for your cheese, you want to make sure that you have large shreds. The cheese that gives the best flavor is sharp cheddar, I always look for the extra sharp and then I prefer to grate it myself so that I know it is the size I prefer. Another option you do have, if you do not want to shred cheese, is to cut it into small cubes.

            Should I blanch the broccoli?

That is a tough question. I have to say that I have never blanched mine when I have made this salad. If you prefer, bring a pot of water to a heavy boil. Add in the broccoli and blanch for one minute. Immediately drain and rinse the broccoli with cold water.

            Do I have to use fresh broccoli?

No, you can buy the pre-cut broccoli florets. Truthfully, it did not take me much longer to use the fresh heads.

            How long can I store this salad?

You can store this in the refrigerator for up to 3 days. I usually make it ahead three days so that it has that time to combine and mix flavors.

What do you need to make Broccoli Salad

            2 pounds of fresh broccoli, chopped in florets.

            ¾ cup mayonnaise

            1 tbsp granulated sugar

            ¼ to ½ cup ranch dressing

            ¾ cup cooked and chopped bacon

            ½ cup shredded cheddar

            1 tbsp dry minced onion

How to make Broccoli Salad

FIRST STEP:

Cut the broccoli florets and rinse well

SECOND STEP:

In a mixing bowl, combine the mayonnaise, ranch, bacon, onion and cheddar cheese

a)

b)

c)

THIRD STEP:

Combine the broccoli into the bowl with the sauce and stir well to coat each piece of broccoli.

Notes:

There are many options for different variations for this recipe. I have added dried cranberries, sunflower seeds and other available dried fruits. For the bacon, you could use ‘Bacon Bits’. However, please make sure that the pack you are about to purchase states that it is real bacon, not artificial.

I have also changed up the type of mayonnaise that I use with this dish. I pass on the plain mayonnaise and have chosen to use a brand that has olive oil in it. 

Finally, the broccoli salad can be served immediately. I make it ahead and let it sit in the refrigerator overnight. The flavors of each ingredient meld together and make each other taste even better. Especially when you add in the dried fruit such as the cranberries.

Broccoli Salad

Broccoli Salad

Yield: 12
Prep Time: 15 minutes
Total Time: 15 minutes

Ingredients

  • 2 pounds of fresh broccoli, chopped in florets.
  • ¾ cup mayonnaise
  • 1 tbsp granulated sugar
  • ¼ to ½ cup ranch dressing
  • ¾ cup cooked and chopped bacon
  • ½ cup shredded cheddar
  • 1 tbsp dry minced onion

Instructions

Cut the broccoli florets and rinse well

In a mixing bowl, combine the mayonnaise, ranch, bacon, onion and cheddar cheese

Combine the broccoli into the bowl with the sauce and stir well to coat each piece of broccoli.

Notes

There are many options for different variations for this recipe. I have added dried cranberries, sunflower seeds and other available dried fruits.

For the bacon, you could use ‘Bacon Bits’. However, please make sure that the pack you are about to purchase states that it is real bacon, not artificial.

I have also changed up the type of mayonnaise that I use with this dish. I pass on the plain mayonnaise and have chosen to use a brand that has olive oil in it. 

Finally, the broccoli salad can be served immediately. I make it ahead and let it sit in the refrigerator overnight.

The flavors of each ingredient meld together and make each other taste even better. Especially when you add in the dried fruit such as the cranberries.

Nutrition Information
Serving Size 1 cup
Amount Per Serving Calories 120Total Fat 22gSaturated Fat 12gTrans Fat 10gCholesterol 260mgSodium 44mgCarbohydrates 280gSugar 20gProtein 10g

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