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Broccoli and Bacon Salad

A delicious recipe for Broccoli and Bacon Salad - great for barbeque season!

With the warmer weather finally here in New England, the invitations to some neighborhood barbeques are already starting to arrive!  Can you believe that Memorial Day is only a few weeks away!?   So we’re starting to dig out some of our favorite recipes that are great to bring along to parties and picnics, and this Broccoli and Bacon Salad is definitely on that list!

This broccoli and bacon salad is a recipe that my sister-in-law Pam originally shared with me.  I remember the first time I had this – it was love at first bite!  It’s a combination of fresh broccoli, crispy bacon, and shredded cheddar cheese in a sweet and creamy dressing made with sour cream, mayonnaise, and sugar.  And a little bit of red onion and vinegar add some ‘zing’ to the dressing that is perfect with the flavors in this broccoli and bacon salad!

A delicious recipe for Broccoli and Bacon Salad - great for barbeque season!

Forget any of the other dishes at the barbeque – just give me a big bowl of this broccoli and bacon salad and I’d be very happy! (I think you will be too!)

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Broccoli and Bacon Salad

Broccoli and Bacon Salad - A Family Feast
  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 minutes
  • Yield: 6-8 servings

Ingredients

  • 1 large or 2 small heads of broccoli
  • 1 teaspoon salt
  • 12 slices bacon (about half a package)
  • ½ cup red onion chopped or sliced thin (your choice)
  • ½ cup shredded sharp cheddar cheese
  • ¼ cup sour cream or crème fraiche (your choice)
  • ½ cup mayonnaise (we recommend Hellman’s or homemade mayonnaise)
  • 2 tablespoons white wine vinegar
  • ¼ cup sugar

Instructions

  1. Cut off the thickest part of the stem of broccoli and discard. Cut the remaining head into small florets. Heat a medium pot with water and salt and bring to a boil.
  2. Fill a medium to large bowl with ice water. Once the pot of water is boiling, drop the broccoli florets into the boiling water and count 30 seconds. Immediately drain off the water and plunge the broccoli into the ice bath.
  3. Drain the broccoli and lay out on a large sheet of paper towels. Start rolling the paper towels and broccoli around and around like a jelly roll then squeeze out the water. Repeat a second time until the broccoli is completely dry and drained of all water. Place the broccoli in a large bowl and refrigerate until after the bacon is cooked.
  4. Cook the bacon until crispy and then crumble. Discard bacon fat (or save for other recipes if you wish).
  5. Remove the broccoli from the refrigerator and add cooked, crumbled bacon, red onion and cheddar cheese.
  6. In a small bowl mix the sour cream, mayonnaise, vinegar and sugar.
  7. Add the mayonnaise mixture to the broccoli mixture, combine and serve.

 

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Comments

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  1. This is a new combination for me and I love it!! Must have tasted wonderful!

  2. Martha, I just adore the family style recipes you share! This broccoli salad looks so fantastic! I agree…I could chow down on just this at any barbeque!

  3. Yummy! What a great way to eat your broccoli! It looks so divine that even my boyfriend will be tempted to eat his greens this way 🙂

  4. This is one of my favorite salads! I’ve had it with raisins and sunflower kernels added to. Gives it a little added texture and sweetness. Delicious!!