Classic Broccoli Salad with Bacon and Cheese

Closeup on our classic broccoli salad with cheese and bacon, showing wooden spoons inside the bowl.

5 from 7 votes

Classic Broccoli Salad with Bacon and Cheese

This Classic Broccoli Salad with Bacon and Cheese is the ultimate crowd-pleasing side dish, combining fresh broccoli, smoky bacon, and sharp cheddar in a creamy, tangy dressing. This make-ahead favorite gets even better as it chills!

Course Salad

Cuisine American

Keyword beef and broccoli stir fri, classic buttermilk pancakes, honey dijon dressing

Prep Time 35

Total Time 35

Servings servings

Calories 414kcal

Author Sue Ringsdorf

Ingredients

For the salad:

10 cups broccoli - from about three large heads, cut into small florets
2 cups matchstick carrots
1/2 cup red onion - sliced thinly
1/2 cup low-sugar Craisins
1/2 cup shredded cheddar cheese - freshly shredded is best
6 slices bacon - cooked and crumbled
1/2 cup slivered almonds - toasted

For the dressing:

3/4 cup olive oil
6 Tablespoons apple cider vinegar
2 Tablespoons honey
1 ½ Tablespoons dijon mustard
1/2 teaspoon red pepper flakes
kosher salt and freshly ground black pepper - to taste

Instructions

Prep the broccoli by washing and cutting the broccoli heads into little florets. Discard the tough part and use only the tops of the broccoli heads.
Cook the bacon. Toast the almonds. Slice the onion.
Add all the salad ingredients in a large bowl and toss.
10 cups broccoli , 2 cups matchstick carrots, 1/2 cup red onion, 1/2 cup low-sugar Craisins, 1/2 cup shredded cheddar cheese, 6 slices bacon, 1/2 cup slivered almonds
Make the dressing by combining all ingredients in a mason jar - the olive oil, apple cider vinegar, honey, dijon mustard, red pepper flakes, salt and pepper. Shake well.
3/4 cup olive oil, 6 Tablespoons apple cider vinegar, 2 Tablespoons honey, 1 ½ Tablespoons dijon mustard, 1/2 teaspoon red pepper flakes, kosher salt and freshly ground black pepper
Pour the honey dijon dressing over the broccoli salad an hour or two before serving. Or add to individual salads (if wanting the salad to last all week long).

Video

Notes

I recommend cutting the broccoli into little florets, so the dressing really absorbs well.
Shredded carrots are a great short-cut, or you can slice your own.
Make sure you shred your own sharp cheddar for best results. OR go with a good quality pre=shredded cheese like Tillamook.
Toasting the slivered almonds brings adds extra nuttiness! Don't skip it.
I often cook my bacon in the oven, but you can buy the microwave-ready bacon too.
I recommend adding the dressing to the salad an hour or two in advance of eating for maximum flavor. If you are trying to make it last all week, then add the dressing to individual salads.

Nutrition