Cold Broccoli Salad

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.

As an Amazon Associate, I may make a small commission, at no additional cost, if you purchase through product affiliate links in this post.

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 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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Yield: Serves 2

Cold Broccoli Salad

Print

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.

Prep Time 15 minutes

Chill Time 1 hour

Total Time 1 hour 15 minutes

Ingredients

For the Salad:

• 1 1/2 cups raw broccoli florets
• 1/4 cup sharp cheddar cheese
• 1/4 cup dried cranberries
• 1 slice bacon
• 1/8 cup sliced almonds
• 1/4 of a small red onion

For the Dressing:

• 1/4 cup mayonnaise
• 1 teaspoon white wine vinegar
• 2 teaspoons granulated sugar
• 1/8 teaspoon table salt
• 1/8 teaspoon black pepper

Instructions

1. Cut the bacon into 1 inch pieces.
2. Cook the bacon in a frying pan over medium heat until crisp.
3. Drain the bacon on paper towel and set aside.
4. Chop the broccoli into bite-sized pieces and dice the red onions.
5. Combine the broccoli florets, cheddar cheese, dried cranberries, almonds, and red onion in a medium bowl.
6. In a separate, small bowl, whisk together the mayo, white wine vinegar, sugar, salt, and black pepper until smooth and well-combined.
7. Pour dressing over broccoli mixture and stir until well coated.
8. For best flavor refrigerate for at least one hour with the bacon stored separately in a zipper baggie.
9. To serve, stir the bacon into the broccoli salad until well coated.

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.

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Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 473Total Fat: 36gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 45mgSodium: 604mgCarbohydrates: 28gFiber: 4gSugar: 21gProtein: 13g

Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

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