Packed with crisp broccoli florets and smoky bacon, this broccoli salad is an easy, flavorful side that complements weeknight dinners, potlucks, and picnics. A creamy dressing of mayonnaise, apple cider vinegar, and a touch of sugar brings balance and a little tang to every bite. It’s fast to make, easy to customize, and stores well for several days.
This straightforward broccoli salad combines raw or lightly blanched broccoli with crisp bacon pieces, tossed in a creamy, slightly sweet vinaigrette. The dressing is simply mayonnaise, apple cider vinegar, and sugar — enough to coat the vegetables without overpowering them. Add-ins like sunflower seeds, dried cranberries, or shredded cheddar give extra texture and flavor if you like a more complex salad.
Ingredients
For a basic version of this broccoli salad with bacon you only need a few pantry staples and fresh broccoli. The quantities and exact proportions are included in the recipe card below.
Main ingredients:
- Mayonnaise
- Apple cider vinegar
- Sugar
- Broccoli florets
- Bacon, cooked and chopped
Optional add-ins to customize the salad:
- Sunflower seeds or sliced almonds
- Dried cranberries or raisins
- Shredded cheddar cheese
- Chopped red onion
- Blanched cauliflower (for a broccoli-cauliflower mix)
See the recipe card below for specific amounts and serving size adjustments.
Instructions
Use the freshest broccoli you can find for the best texture and color. If your broccoli is very firm, blanching briefly will brighten the color and soften it slightly while keeping a pleasant crunch.
Combine the dressing: whisk together mayonnaise, apple cider vinegar, and sugar in a mixing bowl until smooth and creamy.
Taste the dressing and adjust the balance — add a little more vinegar for tang or a pinch more sugar if you prefer sweeter.
Place the broccoli florets and the chopped, cooked bacon in a large bowl.
Pour the dressing over the broccoli and bacon, then toss until everything is evenly coated. Fold in any optional add-ins you like.
For best flavor, refrigerate the salad for at least one hour before serving to allow the dressing and ingredients to meld. Serve chilled or at cool room temperature.
Variations
There are many easy ways to adapt this broccoli salad:
- Substitute turkey bacon for a leaner option.
- Add shredded chicken, roasted chickpeas, or hard‑boiled eggs to make the salad a heartier main dish.
- Mix in different cheeses such as feta, gouda, or blue cheese for a richer flavor profile.
- Include other vegetables like blanched cauliflower or diced bell pepper for color and variety.
- Swap the sunflower seeds for chopped pecans or walnuts to change the crunch and aroma.
Tips
Simple tips to improve texture and flavor:
- Blanch the broccoli: Briefly boil then shock in ice water to keep the florets bright and slightly tender.
- Add crunch: Nuts, seeds, or extra crumbled bacon add satisfying texture.
- Chill before serving: Resting the salad in the refrigerator helps the flavors meld and improves overall taste.
- Adjust to taste: Increase or decrease vinegar, sugar, or bacon to match your preference.
Serving suggestions
This broccoli salad with bacon makes a bright, satisfying side for barbecues, weeknight meals, and potlucks. Pair it with grilled meats, burgers, or vegetable skewers. It also works well on a buffet table with corn on the cob and other cold salads.
To serve as a light main course, add shredded rotisserie chicken, roasted chickpeas, or a scoop of cooked quinoa and offer crusty bread or crackers on the side.
Storage
Store leftover broccoli salad in an airtight container in the refrigerator for up to four days. Stir before serving; the dressing may thicken slightly when chilled. If the salad seems dry after sitting, refresh it with a small splash of vinegar or a spoonful of mayonnaise.
FAQ
The core ingredients are broccoli florets, cooked bacon, mayonnaise, apple cider vinegar, and sugar. Red onion, nuts, dried fruit, and shredded cheese are common optional additions.
Blanching softens broccoli slightly, preserves a bright green color, and removes any raw bitterness while keeping a pleasant crunch.
This salad pairs nicely with grilled proteins like chicken, steak, or fish, and complements barbecue sides such as corn on the cob, baked potatoes, or fresh bread.
Related Recipes
If you enjoy this broccoli salad, try other fresh and easy salads and light meals that work well for lunch or dinner. Experimenting with different textures and dressings will help you find your favorite variations.
Recipe
Broccoli Salad with Bacon
Ingredients
- ¼ cup mayonnaise
- 1½ teaspoons apple cider vinegar
- 2 teaspoons sugar
- 10 ounces broccoli, cut into florets
- 4 slices bacon, cooked and chopped
Optional Add-ins
- 2 tablespoons dried cranberries
- 2 tablespoons sunflower seeds
- ¼ cup grated cheddar cheese
- ¼ cup chopped red onion
Instructions
- Blanch the broccoli florets in boiling water for 1–2 minutes, then transfer immediately to ice water to stop cooking. Drain well.
- In a large bowl, whisk together the mayonnaise, apple cider vinegar, and sugar until smooth.
- Add the broccoli and chopped bacon to the bowl and toss until everything is evenly coated in the dressing. Fold in any optional add-ins.
- Chill the salad at least 1 hour before serving to let the flavors meld.
Notes
- Blanching helps keep broccoli bright and slightly tender while retaining crunch.
- Adjust dressing ingredients to taste; increase vinegar for more tang or sugar for sweetness.
- Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition (per serving)
Approximate values: 252 kcal, 16 g carbohydrates, 8 g protein, 19 g fat, 3 g fiber, 64 mg vitamin C.
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