Broccoli Salad with Bacon and Cheddar

This easy broccoli salad features a creamy mayo dressing, bacon pieces, and sharp cheddar for a delicious mix of textures and flavors.

Course Side Dish

Cuisine American

Prep Time 15

Rest time 1

Total Time 1 15

Servings servings

Calories 188kcal

½ cup mayonnaise
1 tablespoon white wine vinegar
½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon of any other salt, including Morton kosher salt
¼ teaspoon black pepper
4 cups fresh broccoli florets 10 ounces
¼ cup bacon bits
½ cup sharp cheddar shredded

In a large bowl, whisk together the mayonnaise, vinegar, kosher salt, and black pepper.
½ cup mayonnaise, 1 tablespoon white wine vinegar, ½ teaspoon Diamond Crystal kosher salt, ¼ teaspoon black pepper
Add the broccoli florets and toss to coat.
4 cups fresh broccoli florets
Mix in the bacon bits and cheddar. Cover and refrigerate the salad for 1-2 hours.
¼ cup bacon bits, ½ cup sharp cheddar
Remove the salad from the fridge 15 minutes before serving. Toss again, then serve.

Seasonings, especially salt, are guidelines. Adjust to taste.
Don't try to serve this salad right after making it. It needs an hour or two in the fridge. The time it spends in the fridge allows the flavors to develop and meld, and slightly softens the broccoli, which is added to the salad raw.
Dry the broccoli well before using it in this salad to prevent extra moisture from diluting the dressing.
¼ cup of dried cranberries or ½ cup of grapes adds sweetness and chewiness and makes the salad even more interesting. Keep in mind that these items will increase the amount of carbs per serving.
For an extra creamy salad, increase the dressing by 50%.
You can keep the leftovers in an airtight container in the fridge for up to two days. Give them a gentle stir before serving them. I don't recommend freezing this salad.