Broccoli Salad Recipe

This easy Broccoli Salad Recipe is loaded up with bacon, cheese, and a sweet and tangy 3-ingredient salad dressing. We call it Piggly Wiggly salad in the Midwest, and it’s the ultimate year-round party side dish.

Meggan’s notes

Families throughout the Heartland have been making this recipe for potlucks, cook-outs, and tailgates for decades. Why? Because it’s the perfect side dish that everyone gobbles it up as soon as it hits the table. We will always be grateful to Piggly Wiggly, the grocery store chain that made this salad famous!

Recipe ingredients

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

• Broccoli and cauliflower: Use just broccoli or just cauliflower if you prefer. To make the prep even easier, buy a 2-pound bag of florets at the grocery store (you might have to chop them up a little bit).
• Bacon: Instead of cooking your own bacon, you can also use the pre-cooked, pre-crumbled bacon, as long as it’s REAL bacon. Once, I made the salad with half the amount called for (8 ounces) and the salad still had plenty of bacon. 
• Mayonnaise: Pick the mayo that you’re used to eating. If you love Hellman’s or Best Foods, go with that. If you’re a Miracle Whip family, use that. Some calorie conscious cooks switch out half the mayo for plain Greek yogurt and absolutely love it.
• Vinegar. Old-fashioned white vinegar is just fine, but you can use cider vinegar or lemon juice, too.

Step-by-step instructions

1. To make the dressing, In a small bowl whisk together mayonnaise, sugar, and vinegar.

2. In a large bowl, combine broccoli, cauliflower, onion, cheese, and bacon. Pour the dressing mixture, a little at a time, over the salad ingredients.

3. Toss well until evenly coated and chill until serving time.

Recipe tips and variations

• Yield: This recipe makes about 6 cups of salad, enough for 12 servings, ½ cup each.
• Storage: Leftover Piggly Wiggly is just the best, maybe even better than the first day. Store leftover salad in an airtight container and use it within 4 days.
• Make ahead: In my opinion, broccoli salad is best when you cover it and let it sit in the fridge for a couple of hours before serving. Just like the deli at Piggly Wiggly!
• Freezer: Don’t do it! This salad does not freeze well.
• Lots of dressing: This recipe makes A LOT of dressing, probably more than you need. But this is how we do it! If calories or sugar or fat has ever crossed your mind, you can easily get away with making just half the dressing. You’ll still have plenty.
• Low-sugar dressing: If you’re familiar with low-calorie sweeteners, you should be able to switch out the sugar for a comparable amount of your favorite product: monk fruit, Swerve, or Splenda.
• Vegetarian: Now I know I emphasized using real bacon in the notes above, but if you’re eating a plant-based diet or cooking for a vegetarian, go ahead and make broccoli salad with smart/impossible/fake bacon.
• Yogurt dressing: Some folks make the dressing with less mayo, mixing in some Greek yogurt or light sour cream to make it creamier. That’s up to you!
• Optional ingredients: sunflower seeds, raisins, almonds, dried cranberries, grapes, cherry tomatoes and bell peppers are great additions. If anything sounds good, add it in! (Remember, the recipe makes a LOT of dressing, so you can go a little crazy with ingredients, if you’re feeling inspired.)

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Broccoli Salad Recipe

By Meggan Hill

This easy Broccoli Salad recipe is loaded up with bacon, cheese, and a 3-ingredient sweet-and-tangy salad dressing. We call it Piggly Wiggly salad in the Midwest, and it's the ultimate year-round party side dish.

Prep Time 20 minutes mins

Cook Time 5 minutes mins

Total Time 25 minutes mins

Servings 12 (½ cup) servings

Course Salad

Cuisine American

Calories 418

5 from 113 votes

ReviewPrint

Ingredients 

US CustomaryMetric

• ▢ 4 cups broccoli florets bite-sized, from 2 bunches (see note 1)
• ▢ 4 cups cauliflower florets bite-sized, from 1 head
• ▢ 2 cups shredded cheddar cheese
• ▢ 1 pound bacon fried and crumbled (see note 2)
• ▢ 1 cup red onion diced
• ▢ 2 cups mayonnaise (see note 3)
• ▢ 1 cup granulated sugar
• ▢ 1/4 cup white vinegar

Instructions 

• To make the dressing, In a small bowl whisk together mayonnaise, sugar, and vinegar. In a large bowl, combine broccoli, cauliflower, onion, cheese, and bacon.
• Pour dressing mixture to taste over the salad ingredients and toss well until evenly coated.

Recipe Video

Notes

1. Broccoli and cauliflower: Use just broccoli or just cauliflower if you prefer. To make the prep even easier, buy a 2-pound bag of florets at the grocery store (you might have to chop them up a little bit).
2. Bacon: Instead of cooking your own bacon, you can also use the pre-cooked, pre-crumbled bacon, as long as it’s REAL bacon. Once, I made the salad with half the amount called for (8 oz.) and the salad still had plenty of bacon. 
3. Mayonnaise: Pick the mayo that you’re used to eating. If you love Hellman’s or Best Foods, go with that. If you’re a Miracle Whip family, use that. Some calorie conscious cooks switch out half the mayo for plain Greek yogurt and absolutely love it.
4. Yield: This recipe makes about 6 c. of salad, enough for 12 servings, ½ c. each.
5. Storage: Store leftovers covered in the refrigerator for up to 4 days. Some separation may occur, so stir to combine before serving. 

Nutrition

Serving: 0.5 cupCalories: 418kcalCarbohydrates: 14gProtein: 11gFat: 36gSaturated Fat: 11gPolyunsaturated Fat: 11gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 52mgSodium: 513mgPotassium: 308mgFiber: 2gSugar: 10gVitamin A: 404IUVitamin C: 44mgCalcium: 162mgIron: 1mg

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