Broccoli Salad with Bacon and Cheese
This isn’t your typical boring veggie side dish.
We’re talking crispy bacon, sharp cheddar, and fresh broccoli all tossed in a creamy dressing that’ll make everyone forget they’re eating something healthy.
It’s the kind of salad that disappears fast at potlucks and has people asking for the recipe.
The magic happens when that warm bacon grease meets the mayo dressing – it creates this incredible flavor base that coats every piece of broccoli.
Plus, the contrast between the crunchy raw broccoli and tender bacon bits?
Pure perfection.
And since it gets better as it sits, you can make it ahead without any stress.
Ingredients
Main Salad:
- 6 slices bacon (about 6 ounces)
- 1½ pounds broccoli (about 4 cups of florets and matchsticks)
- 4 ounces sharp cheddar cheese (cut into thin matchsticks)
- ⅓ cup red onion (finely chopped)
For the Dressing:
- ½ cup mayonnaise
- 1 tablespoon warm bacon grease
- 1 tablespoon white wine vinegar
- 2 teaspoons sugar
- 1 teaspoon Dijon mustard
- ½ teaspoon kosher salt (adjust to taste)
- ½ teaspoon freshly ground black pepper (adjust to taste)
Steps
- Cook the bacon however you prefer and transfer it to paper towels to absorb excess oil while it cools. For the crispiest results, I recommend oven-cooking at 400°F (200°C) for 15-18 minutes until golden brown and crispy. While the bacon cooks, combine the broccoli florets, cheddar cheese matchsticks, and finely chopped red onion in a large mixing bowl. The key is cutting everything into similar bite-sized pieces so each forkful has the perfect balance.
- In a small bowl or glass measuring cup, whisk together the mayonnaise, 1 tablespoon of warm bacon grease (strain it first to remove any crispy bits), white wine vinegar, sugar, and Dijon mustard until completely smooth. The warm bacon fat helps emulsify the dressing and adds incredible flavor. Taste the dressing first before adding salt – the bacon and cheese already bring plenty of saltiness to the party.
- Chop the cooled bacon into ½-inch pieces – not too small or they’ll get lost, not too big or they’ll overpower each bite. Add the bacon pieces to the bowl with the vegetables. Pour the dressing over everything and toss thoroughly with tongs or a large spoon, making sure every piece of broccoli gets coated. You’ll know it’s properly mixed when the dressing clings to all the vegetables.
- Cover and refrigerate for at least 2 hours before serving to allow all the flavors to mingle and develop. This salad actually improves with time as the dressing softens the broccoli slightly while maintaining that perfect crunch. It’ll keep beautifully for 2 days in the fridge – just give it a good stir before serving since the dressing may settle.
Smart Swaps
- Turkey bacon instead of regular bacon – reduces fat while keeping that smoky flavor
- Greek yogurt mixed with mayo (half and half) – cuts calories and adds protein
- Apple cider vinegar instead of white wine vinegar – adds a subtle fruity note
Make It Diabetes-Friendly
Replace the 2 teaspoons sugar with 1 teaspoon stevia or 2 teaspoons erythritol to eliminate 8g carbs per batch (about 1.3g per serving). The natural sweetness from the cheddar and slight sweetness from the red onion means you won’t miss the sugar at all. Consider adding ¼ cup toasted sunflower seeds for extra fiber and healthy fats, which helps slow glucose absorption. Serve alongside grilled protein to create a balanced, blood-sugar-friendly meal. Each serving contains approximately 6g net carbs with the sugar substitute.
Pro Tips
- Cut broccoli into uniform pieces so everything marinates evenly
- Save time by buying pre-cut broccoli florets and matchstick cheese
- Make the dressing first and let it sit while you prep everything else – flavors develop better