Broccoli Salad with Bacon and Cheese
Crisp broccoli, smoky bacon, sharp cheddar, and a creamy sweet-tangy dressing — this crowd-pleasing classic is ready in minutes and gets better as it sits.
Ingredients
For the Salad
- 5 cups broccoli florets bite-sized (from 2 bunches)
- 10 –12 strips bacon fried and crumbled
- ¾ cup sharp cheddar cheese shredded
- 1 small red onion finely chopped
For the Dressing
- 1 cup mayonnaise
- 2 tablespoons white vinegar
- 2 tablespoons sugar
- 1 teaspoon Worcestershire sauce
Instructions
- Add the broccoli florets, crumbled bacon, shredded cheddar, and finely chopped red onion to a large mixing bowl. Toss gently to distribute everything evenly.
- In a separate small bowl, whisk together the mayonnaise, white vinegar, sugar, and Worcestershire sauce until completely smooth and emulsified. Taste and adjust — add a pinch more sugar for sweetness or a splash more vinegar for tang.
- Pour the dressing over the broccoli mixture. Use a large spatula or spoon to toss everything together until every floret is evenly coated. Don’t be shy — get in there and make sure the dressing reaches the bottom of the bowl.
- Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 30 minutes. This rest time is essential — the broccoli softens slightly at the edges, the dressing thickens, and the flavors meld into something much more cohesive and delicious than freshly made. For best results, chill for 2 hours or overnight.
Notes
Ingredient Notes:
- Broccoli: Cut florets small — about ¾ inch — so the dressing coats every piece. Include a bit of the tender stalk for extra crunch.
- Bacon: Don’t skimp; 10–12 strips give you flavor in every bite.
- Cheese: Shred your own from a block if you can — far better than pre-shredded.
- Onion: Finely dicing the red onion keeps the flavor present but not overwhelming.