Description
This Broccoli Salad with Bacon is a classic side dish with a delicious combination of flavors and textures. Crunchy broccoli, crispy bacon, sweet dried cranberries, salty sunflower seeds, and sharp cheddar cheese are all tossed in a creamy, tangy, and slightly sweet dressing.
Ingredients
For the Salad:
- 10–11 strips bacon, cooked until crispy
- 2 heads broccoli (about 1 1/2 pounds or 5–6 cups), cut into small florets (see notes)
- 1 cup dried cranberries
- 1/3 cup roasted and salted sunflower seeds
- 1 cup shredded cheddar cheese
- 1/3 cup red onion, finely chopped
For the Dressing:
- 1 1/4 cups Miracle Whip OR mayonnaise (see notes)
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
- 2 tablespoons white wine vinegar
- 1/4 cup granulated sugar
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dry mustard powder
- 1/8 teaspoon cayenne pepper (optional)
Instructions
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Cook Bacon: Cook the bacon until crispy using your preferred method (oven, skillet, or microwave). Baking the bacon in the oven is recommended for easy cleanup and less mess. Once cooked, set the bacon aside on paper towels to drain and cool. When cool enough to handle, chop or crumble the bacon.
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Make Dressing: While the bacon is cooking (or cooling), prepare the dressing. In a large bowl, whisk together the Miracle Whip (or mayonnaise), lemon zest, lemon juice, white wine vinegar, sugar, kosher salt, black pepper, dry mustard powder, and cayenne pepper (if using) until smooth and well combined.
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Prepare Broccoli: Wash and dry the broccoli. Cut the broccoli into small, bite-sized florets. Optional: You can also use the broccoli stems. Peel the tough outer layer of the stems and chop them into small pieces.
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Combine Salad Ingredients: Add the prepared broccoli florets, dried cranberries, sunflower seeds, shredded cheddar cheese, and chopped red onion to the bowl with the dressing.
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Add Bacon: Add most of the chopped/crumbled bacon to the salad, reserving a small amount for garnish.
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Toss to Combine: Toss all the ingredients together until they are evenly coated with the dressing.
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Chill (Optional): This salad can be served immediately at room temperature, or chilled for a more refreshing taste. If chilling, cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. If you chill it, let it sit at room temperature for about 20 minutes before serving to take the chill off.
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Garnish and Serve: Just before serving, sprinkle the reserved bacon over the top of the salad for garnish.
Notes
- Broccoli: Use fresh broccoli for the best results. Cut the florets into small, bite-sized pieces for easier eating. You can also use the stems, peeled and chopped.
- Bacon: Cook the bacon until crispy for the best texture.
- Dressing: The dressing can be made ahead of time and stored in the refrigerator.
- Miracle Whip vs. Mayonnaise: Miracle Whip has a sweeter and tangier flavor than mayonnaise. You can use either one, depending on your preference. If using mayonnaise, you may want to add a touch more sugar or vinegar to the dressing to achieve a similar flavor profile.
- Dried Cranberries: You can substitute other dried fruits, such as raisins or dried cherries.
- Sunflower Seeds: Roasted and salted sunflower seeds add a nice crunch and salty flavor.
- Red Onion: If you find red onion too strong, you can soak the chopped onion in cold water for 10-15 minutes to mellow the flavor.
- Cheese: Cheddar cheese is traditional, but you can use other cheeses, such as Monterey Jack or Colby.
- Serving Suggestions: Serve as a side dish
- Make-Ahead: This salad can be made a day ahead of time and stored in the refrigerator. The flavors will meld even more over time.
- Storage: Leftover broccoli salad can be stored in an airtight container in the refrigerator for up to 5 days.