Description
Craving a crunchy, flavorful side dish that’s a guaranteed hit at any gathering? Bodacious Broccoli Salad is the perfect choice! This vibrant salad combines crisp broccoli, smoky bacon, sharp Cheddar cheese, and tangy red onion, all tossed in a creamy, slightly sweet mayonnaise dressing with a zesty kick from red wine vinegar and lemon juice. Ideal for picnics, potlucks, barbecues, or as a refreshing side for any meal, this salad is easy to prepare and packed with bold flavors.
Ingredients
This broccoli salad comes together with ingredients that create a crunchy, flavorful dish. Here’s what you need and why each matters:
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Bacon (8 slices): Adds smoky, savory richness and a crispy texture.
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Fresh Broccoli (2 heads, chopped): Provides the crisp, green base and wholesome crunch.
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Sharp Cheddar Cheese (1 ½ cups, shredded): Contributes tangy, bold flavor and creamy texture.
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Red Onion (½ large, chopped): Adds sharp, savory depth and a bit of color.
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Mayonnaise (⅔ cup): Forms the creamy, rich base of the dressing.
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Red Wine Vinegar (¼ cup): Brings tangy acidity to balance the richness.
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White Sugar (⅛ cup): Adds a touch of sweetness to complement the vinegar.
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Ground Black Pepper (2 tsp, or to taste): Provides a spicy, bold kick.
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Salt (1 tsp, or to taste): Enhances all flavors.
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Fresh Lemon Juice (1 tsp): Adds a bright, citrusy note to lift the dressing.
Substitutions and Variations
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Bacon: Swap for turkey bacon, pancetta, or omit for vegetarian (add ½ cup toasted nuts like almonds or sunflower seeds for crunch).
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Broccoli: Use broccoli crowns or include some cauliflower for variety.
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Cheddar Cheese: Replace with Gouda, Monterey Jack, or vegan cheese for dairy-free.
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Red Onion: Substitute with green onions, shallots, or 1 tsp onion powder for a milder flavor.
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Mayonnaise: Use Greek yogurt, sour cream, or vegan mayo for a lighter or dairy-free option.
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Red Wine Vinegar: Swap for apple cider vinegar or white vinegar for a different tang.
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Gluten-Free: Naturally gluten-free; ensure bacon and mayonnaise are gluten-free.
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Add-Ins: Mix in ½ cup dried cranberries, raisins, chopped apples, or sunflower seeds for extra sweetness or crunch.
Instructions
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Cook the Bacon:
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Place 8 slices of bacon in a large, deep skillet and cook over medium-high heat until crisp and evenly browned, about 8–10 minutes, turning occasionally.
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Transfer to a paper towel-lined plate to drain and cool.
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Once cool enough to handle, crumble the bacon into small pieces and set aside.
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Prepare the Salad Base:
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Chop 2 heads of fresh broccoli into small, bite-sized florets (discard tough stems or save for another use).
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In a large salad bowl, combine the chopped broccoli, crumbled bacon, 1 ½ cups shredded sharp Cheddar cheese, and ½ large red onion (chopped).
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Make the Dressing:
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In a small bowl, whisk together ⅔ cup mayonnaise, ¼ cup red wine vinegar, ⅛ cup white sugar, 2 tsp ground black pepper, 1 tsp salt, and 1 tsp fresh lemon juice until smooth and well combined.
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Assemble the Salad:
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Pour the dressing over the broccoli mixture in the large salad bowl.
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Toss well until the broccoli, bacon, cheese, and onion are evenly coated with the dressing.
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Chill and Serve:
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Cover the bowl with plastic wrap or a lid and refrigerate until ready to serve, ideally for 1–2 hours to allow flavors to meld (optional but recommended for best taste).
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Stir gently before serving to redistribute the dressing.
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Serve chilled or at cool room temperature.
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Cooking Tips
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Crisp Bacon: Cook bacon until fully crisp for the best texture; drain well to avoid greasiness in the salad.
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Broccoli Prep: Chop broccoli into small, uniform pieces (about ½-inch) for easy eating and even coating; rinse and dry thoroughly to prevent a watery salad.
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Smooth Dressing: Whisk the dressing thoroughly to emulsify the mayonnaise and vinegar for a creamy, cohesive coating.
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Chilling Time: Chill for at least 1 hour for optimal flavor; the dressing softens the broccoli slightly while keeping it crisp.
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Adjust Seasoning: Taste after tossing and add more salt, pepper, or lemon juice if needed to balance flavors.