Bacon and cheddar cheese greatly enhance the salad’s flavor. The prep time is just 15 minutes, and then it needs an hour in the fridge to allow the flavors to meld. This salad is so good. The dressing is simple - it’s mostly mayonnaise and vinegar. The secret is the addition of not just bacon bits, which are a fairly standard addition, but of shredded sharp cheddar. The combination of the creamy dressing, salty bacon, and savory cheese is delightful!
Ingredients
Instructions
Storing Leftovers
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Recipe Card
Mayonnaise. I prefer mayonnaise made with avocado oil. White wine vinegar. You can also use champagne vinegar. However, I don’t recommend using distilled white vinegar in this recipe. It’s too acidic. Kosher salt and black pepper. I use Diamond Crystal Kosher Salt and freshly ground black pepper. Fresh broccoli florets. It’s easiest to buy bagged pre-washed broccoli - simply chop the florets into smaller ones since they tend to be quite large. Bacon bits. I use store-bought bacon bits, but if you prefer, you can cook some bacon (microwave bacon is fast and easy, or make oven bacon) and chop it. Shredded cheese. I like to use sharp cheddar, and I try to use yellow cheddar for aesthetic reasons.
Your first step is to mix the dressing. So, you whisk together the mayonnaise, vinegar, salt, and pepper. You can add a pinch of garlic or garlic powder. Place the broccoli florets in a bowl. Add the dressing and toss to coat. Refrigerate the salad for 1-2 hours. This will allow the broccoli to slightly soften and the flavors to meld. Toss again and serve.
Shrimp and sausage Pan-fried salmon Broiled salmon Gluten-free chicken tenders Bison burgers Pan-seared pork medallions
And the perfect drink to go with this salad? A refreshing glass of cucumber water! I don’t recommend freezing this salad. Its texture and flavor do not withstand the process of freezing and thawing.
