Broccoli Salad with Bacon, Cheese and Red Onion
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Our Broccoli Salad with Bacon, Cheddar and Red Onion is a crisp, flavorful side dish perfect for potlucks, BBQs and lunch prep. The combination of savoury, salty and tangy flavors in this creamy broccoli salad make it a reliable crowd-pleaser.
Bacon Broccoli Salad Recipe
Whenever we’re invited to a potluck or BBQ, I always volunteer to bring sides and dessert.
Obviously, my desserts are what I’m known for here on Sugar, Spice & Glitter, but I also really love developing delicious side dishes, especially ones using vegetables.
I’m a big believer that most people don’t dislike the vegetables they think they dislike – they’ve just never had them prepared in a way that shows how delicious they can be! I’m a prime example, I grew up only ever having veggies raw or boiled then covered in margarine or Cheez Whiz.
Today’s broccoli salad features blanched and cooled broccoli florets that are perfectly crisp-tender, coated in a creamy, tangy dressing that balances richness with a sharp edge of vinegar. Bacon adds a smoky crunch, cheddar brings a mellow saltiness and finely minced red onion cuts through with a zippy, peppery snap.
Now, some people will argue that adding mayonnaise to a salad negates the health benefits – but that’s a false cause fallacy; broccoli and red onion still retain all of their health benefits, regardless of the dressing. Most commercial dressings have sugar, mayonnaise, etc, so adding richness to our recipe with a bit of mayo is nothing to sneer at. You can reduce the mayonnaise to 1/4 cup and increase the sour cream to 3/4 cup, but the recipe as written is closer to deli version of this classic broccoli salad.
Broccoli salad with bacon, cheddar cheese and red onion features crisp-tender broccoli tossed in a creamy sour cream and mayonnaise dressing with a tangy vinegar finish. It is an easy make-ahead side dish perfect for potlucks, barbecues and family dinners.
Why You’ll Love This Broccoli Salad Recipe
Why You’ll Love This Broccoli Salad Recipe- Balanced flavor with creamy, tangy, smoky, and sharp elements in every bite.
- Holds up well for make-ahead meals, picnics and potlucks. (Perfect for summer meal prep.)
- Flexible base recipe that adapts easily to different add-ins and dietary preferences.
Recipe FAQs
Yes, but expect a firmer, more fibrous bite; chopping it smaller helps improve texture.
For best flavor and texture, prepare up to 24 hours ahead; store chilled and stir before serving.
Leftovers can be stored for about 3 days in an airtight container.
It softens slightly in the dressing, so add it just before serving if you want maximum crunch.
You can substitute with all sour cream or Greek yogurt, though the flavor will be tangier and less rich.
Broccoli Salad with Bacon, Cheese and Red Onion Ingredients
Broccoli Salad with Bacon, Cheese and Red Onion Ingredients- Broccoli Florets, cut into bite-sized pieces
- Sour Cream
- Mayonnaise
- White Wine Vinegar
- White Balsamic Vinegar
- Red Onion, minced – I like to soak mine a bit in water before using to reduce their bite
- Cheddar Cheese, shredded
- Bacon, crumbled
- Salt and Pepper, to taste
Scroll down to the printable recipe card for full measurements.
Tip: depending on the size of your broccoli heads, this recipe may require one or two broccoli heads to make it – or use pre-cut broccoli for ease.
Kitchen Tools You May Find Helpful
- Measuring Cups and Spoons
- Mixing Bowl
- Wooden Spoon or Spatula <— I like these spatulas because they are one solid piece and don’t have removable heads for bacteria to get trapped underneath. Plus they are heat-resistant and have a lifetime warranty
- Medium-sized Pot
- Colander
How to Make Broccoli Salad with Bacon and Cheese
How to Make Broccoli Salad with Bacon and CheesePlace a pot of salted water over high heat and bring to a boil.
Once water is boiling, add broccoli. Blanch for 3-4 minutes, then drain broccoli and shock with a cold water rinse.
While broccoli is blanching, stir together the sour cream and mayonnaise in a large bowl. Add vinegars, salt and pepper.
Stir in the red onion, cheddar cheese and bacon into the sour cream-mayo mixture.
Once the broccoli is blanched, rinsed and drained, add to the sour cream-mayo mixture. Stir to coat completely.
Refrigerate for at least one hour before serving.
Broccoli Salad Recipe Variations:
- Add a touch of sweetness with 1 to 2 tablespoons of honey or maple syrup in the dressing for a classic deli-style balance.
- Swap cheddar for sharp white cheddar or smoked gouda to deepen the flavor. You can alternatively add cubed cheese for more pops of salty, cheesy flavor.
- Add crunchy by folding in toasted sunflower seeds or sliced almonds.
- Use Greek yogurt in place of part (or all) of the sour cream for a lighter, tangier dressing.
- Add dried cranberries or chopped apples for a sweet, tart contrast.
Tips for the Perfect Broccoli Salad
- Cut broccoli into small, even florets so the dressing coats well and the salad is easier to eat.
- After blanching, dry the broccoli thoroughly to prevent a watery dressing.
- Mince the red onion finely and rinse briefly under cold water if you want to mellow its sharpness. (I tend to let it sit in water for a few minutes as I prepare the broccoli – just pat dry well to avoid adding excess moisture to the salad.)
- Use thick-cut bacon for better texture and a more pronounced smoky flavor. (We used regular and our salad was still perfect.)
- Shred cheese from a block rather than using pre-shredded for smoother melting and better taste.
More Family-Friendly Broccoli Recipes
Pin this Easy Broccoli Salad for Potlucks and BBQs:
Pin this Easy Broccoli Salad for Potlucks and BBQs:
Printable Recipe Card:
Printable Recipe Card:Grab your free printable recipe card for our Broccoli Salad with Bacon and Cheese recipe.
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Broccoli Salad with Cheese, Bacon and Red Onions
Broccoli Salad with Bacon, Cheddar and Red Onion is a crisp, flavorful side dish perfect for potlucks, BBQs and lunch prep. The combination of savoury, salty and tangy flavors in this creamy broccoli salad make it a reliable crowd-pleaser.
Ingredients
- 4 cups Broccoli Florets, cut into bite-sized pieces
- 1/2 cup Sour Cream
- 1/2 cup Mayonnaise
- 1 Tablespoon White Wine Vinegar
- 1 Tablespoon White Balsamic Vinegar
- 1/4 cup Red Onion, minced
- 1/2 cup Cheddar Cheese, shredded
- 4 slices Bacon, crumbled
- Salt and Pepper, to taste
Instructions
- Place a pot of salted water over high heat and bring to a boil.
- Once water is boiling, add broccoli. Blanch for 3-4 minutes, then drain broccoli and shock with a cold water rinse.
- While broccoli is blanching, stir together the sour cream and mayonnaise in a large bowl. Add vinegars, salt and pepper.
- Stir in the red onion, cheddar cheese and bacon into the sour cream-mayo mixture.
- Once the broccoli is blanched, rinsed and drained, add to the sour cream-mayo mixture. Stir to coat completely.
- Refrigerate for at least one hour before serving.
Notes
Personally, I reduce the mayonnaise to 1/4 cup and increase the sour cream to 3/4 cup, but the recipe as written is closer to deli version of this classic broccoli salad.
Mince the red onion finely and rinse briefly under cold waterif you want to mellow its sharpness. (I tend to let it sit in water for a few minutes as I prepare the broccoli - just pat dry well to avoid adding excess moisture to the salad.)
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 271Total Fat: 22gSaturated Fat: 7gUnsaturated Fat: 15gCholesterol: 35mgSodium: 329mgCarbohydrates: 11gFiber: 4gSugar: 3gProtein: 9g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
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