This delicious Cold Broccoli Salad with Bacon recipe is a combination of broccoli, bacon, red onion, dried cranberries, sharp cheddar cheese, and sliced almonds. It’s coated with a creamy mayonnaise dressing. It’s super easy and durable because it won’t wilt.
This is a small batch recipe for two that is a great light and refreshing side dish.
To store broccoli salad – If you have leftovers and the dressing is mixed in with the veggies, you can keep it in the fridge for about 2 days. If the salad and dressing is kept separate, it should last about 4 days.
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How to make Broccoli Salad with Bacon
Cut the bacon into 1-inch pieces.
Cook the bacon in a frying pan over medium heat until crisp.
Drain the bacon on a paper towel and set aside.
Chop the broccoli into bite-sized pieces and dice the red onions.
Combine the broccoli florets, cheddar cheese, dried cranberries, almonds, and red onion in a medium bowl.
In a separate, small bowl, whisk together the mayo, white wine vinegar, sugar, salt, and black pepper until smooth and well combined.
Pour dressing over broccoli mixture and stir until well coated.
For best flavor refrigerate for at least one hour with the bacon stored separately in a zipper baggie.
To serve, stir the bacon into the broccoli salad until well coated.
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Cold Broccoli Salad Recipe
Ingredients
For the Salad:
- 1 ½ cups raw broccoli florets
- ¼ cup sharp cheddar cheese
- ¼ cup dried cranberries
- 1 slice bacon
- ⅛ cup sliced almonds
- ¼ of a small red onion
For the Dressing:
- ¼ cup mayonnaise
- 1 teaspoon white wine vinegar
- 2 teaspoons granulated sugar
- ⅛ teaspoon table salt
- ⅛ teaspoon black pepper
Instructions
- Cut the bacon into 1 inch pieces.
- Cook the bacon in a frying pan over medium heat until crisp.
- Drain the bacon on paper towel and set aside.
- Chop the broccoli into bite-sized pieces and dice the red onions.
- Combine the broccoli florets, cheddar cheese, dried cranberries, almonds, and red onion in a medium bowl.
- In a separate, small bowl, whisk together the mayo, white wine vinegar, sugar, salt, and black pepper until smooth and well-combined.
- Pour dressing over broccoli mixture and stir until well coated.
- For best flavor refrigerate for at least one hour with the bacon stored separately in a zipper baggie.
- To serve, stir the bacon into the broccoli salad until well coated.
Video
Notes
- To store broccoli salad – If you have leftovers and the dressing is mixed in with the veggies, you can keep it in the fridge for about 2 days. If the salad and dressing is kept separate, it should last about 4 days.
Nutrition
Hi and welcome. I’m Zona and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!
Heather McLean
Sunday 17th of March 2024
HiYa Zona Just curious as to how you count your calories for this? I put all your ingredients into the My Fitness Pal tracker and at most only got 350 calories per serving. What am I missing? I counted in everything but the salt and pepper and then divided by 2 as you say it serves two.
Zona House
Sunday 17th of March 2024
Hi Heather, the nutrition on all posts is automatically calculated by a third party software called Nutritionix so I'm uncertain why it's different than the My Fitness Pal tracker but I definitely like your number better :)
Sharon
Saturday 15th of April 2023
I love this recipe. It is a go-to great to have in the fridge and ready for any meal that needs to be filled out. It is hardy enough to last in the refrigerator for three or four days, although it doesn’t unless it gets shoved to the back. It has a perfect blend of crunchy and creamy, sweet and tangy.
CJinUSA
Sunday 27th of March 2022
DH makes a similar salad, but instead of a sweet mayo dressing he uses ranch dressing. No almonds. No cranberries. 1/2 broccoli, 1/2 cauliflower. Delicious.