Broccoli Salad Recipe

Broccoli salad with bacon and cheese in a green bowl.

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.

Course Salad

Cuisine American

Prep Time 20

Cook Time 5

Total Time 25

Servings (1/2 cup) servings

Calories 418kcal

Author Meggan Hill

Ingredients

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

US Customary - Metric

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.

Video

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 oz.) 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.
Yield: This recipe makes about 6 c. of salad, enough for 12 servings, 1/2 c. each.
Storage: Store leftovers covered in the refrigerator for up to 4 days. Some separation may occur, so stir to combine before serving.

Nutrition