Broccoli salad is one of those tried and true recipes you find at just about every barbecue or potluck. While my Asian Broccoli Slaw is delicious, I’m in love with this classic broccoli salad.
Broccoli Salad Recipe
This is a popular dish to pass at just about any type of gathering. The flavorful mix of broccoli, bacon, cheese, and onion play off the savory brown spicy mustard, dried dill, and vinegar. This creates a deliciously fresh dish that everyone will want seconds of!
RELATED: you might also like this recipe – Macaroni Salad or Broccoli Casserole
Ingredients you will need
- 1/2 lb bacon
- 1/2 cup Monterey Jack cheese
- 1 medium white onion or red onion
- 1 head fresh broccoli, cut into broccoli florets
For the dressing
- 1/2 cup sugar
- 3/4 cup mayonnaise
- 2 tablespoons brown spicy mustard
- 4 teaspoons white wine vinegar
- 1/2 teaspoon dried dill
- 1/4 teaspoon freshly ground pepper
Helpful Kitchen Tools
Kitchen Tips
- Any flavorful vinegar can be used in place of the white wine vinegar. I’ve also used Tarragon vinegar and rice wine vinegar and it’s always delicious.
- One of the keys to this broccoli salad is allowing time for the vegetables to soak up the dressing. If you serve it immediately, the vegetables may end up sitting in a pool of dressing.
- If you’d like to reduce the calorie count for this recipe, use less bacon or substitute with turkey bacon. You may also safely reduce the sugar by half.
How to Make Broccoli Salad
- First, cook the bacon. Drain, dice, and set it aside.
- In a medium bowl combine dressing ingredients using a whisk.
- Cut the broccoli into bite-sized pieces and place into a large bowl.
- Add onion, cheese, and bacon and toss it together.
- Drizzle with the dressing and mix to coat well.
- Store covered in the refrigerator until it’s ready to be served!
Take this delicious broccoli salad to your next gathering or potluck. It keeps well in a covered container in the refrigerator for up to a week.
More Salad Recipes
Looking for more recipes like this broccoli salad to bring to your next potluck, BBQ, or gathering? Check out some of our favorites below!
- Tuna Pasta Salad
- Classic Cucumber Salad
- Chicken Salad with Grapes
- Pea Salad
- Vegetable Quinoa Salad
- Corn and Chickpea Salad
- Cajun Chicken Salad
- Spaghetti Salad
- Watermelon Salad
Broccoli Salad
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 1/2 lb bacon cooked then diced
- 1/2 cup Monetary jack cheese diced
- 1 cup onion 1 medium onion, diced fine
- 1 pound broccoli chopped (about 3 1/2 cups)
Dressing
- 1/4 cup sugar
- 1/3 cup mayonnaise
- 1 tablespoons brown spicy mustard
- 2 teaspoons white wine vinegar
- 1/4 teaspoon dried dill
- 1/8 teaspoon freshly ground pepper
Things You’ll Need
- che
Before You Begin
- Any flavorful vinegar can be used in place of the white wine vinegar. I’ve also used Tarragon vinegar and rice wine vinegar and it’s always delicious.
- One of the keys to this broccoli salad is allowing time for the vegetables to soak up the dressing. If you serve it immediately, the vegetables may end up sitting in a pool of dressing.
- If you’d like to reduce the calorie count for this recipe, use less bacon or substitute with turkey bacon. You may also safely reduce the sugar by half.
Instructions
- Dice bacon, cook and drain, set aside.
- In a medium bowl, whisk together dressing ingredients.
- Cut broccoli into bite-size pieces and place into a large bowl. Add onion, cheese and bacon, toss. Drizzle with dressing and toss to coat well.
- Store covered in the refrigerator until ready to serve.
Nutrition
This post was originally published here on June 4, 2012
Amanda Davis
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