Broccoli Salad with Bacon, Cheddar & Almonds
This post may contain affiliate links. Read my full disclosure policy. “One big bowl of crunchy yumminess”—this crowd-favorite broccoli salad is perfect for potlucks, BBQs, or any warm-weather gathering. This broccoli salad recipe comes from one of my oldest and dearest friends, Kelly Santoro. When she first told me about it, I was skeptical—raw broccoli in a salad doesn’t always work. But Kelly convinced me to give it a try, and I’m so glad she did. The creamy mayo, vinegar, and honey dressing softens the broccoli just enough while still keeping that great crunch. Smoky bacon, sharp Cheddar, and sliced almonds add tons of flavor and texture. It never fails to get recipe requests. This broccoli salad the ideal make-ahead dish for a potluck or cookout—pair it with steakhouse burgers or BBQ chicken—and it holds up beautifully for hours, so you can prep it early and check it off your list. “This is my go-to salad for pot luck dinners. Keeps well and travels easily. Always a crowd pleaser.” What You’ll Need To Make Broccoli Salad With Bacon, Cheddar & Almonds Thick-Cut Bacon: Adds smoky, savory flavor and a crisp texture that balances the freshness of the broccoli. I prefer thick-cut bacon because it holds up better in the dressing. Chopped Red Onion: Offers a mild, sweet bite that contrasts nicely with the creamy dressing. Mayonnaise, Apple Cider Vinegar & Honey (or Sugar): These make up the dressing—creamy, tangy, and just slightly sweet. Use a good-quality mayo like Hellmann’s or Duke’s. Broccoli Florets: The crisp, nutritious base, adding freshness and crunch. Look for broccoli crowns if possible. If you buy full bunches, grab a bit extra to account for the stalk weight. Be sure to dry the broccoli thoroughly after washing so it doesn’t water down the dressing. Shredded Sharp Cheddar Cheese: Adds tangy flavor and a bit of creaminess. I recommend buying a block and shredding it yourself—pre-shredded cheese is coated in anti-caking agents. In a salad like this, it makes a big difference. Sliced Almonds: Lend a crunchy texture and subtle nuttiness. Jump to the printable recipe for precise measurements Thick-Cut Bacon: Adds smoky, savory flavor and a crisp texture that balances the freshness of the broccoli. I prefer thick-cut bacon because it holds up better in the dressing. Chopped Red Onion: Offers a mild, sweet bite that contrasts nicely with the creamy dressing. Mayonnaise, Apple Cider Vinegar & Honey (or Sugar): These make up the dressing—creamy, tangy, and just slightly sweet. Use a good-quality mayo like Hellmann’s or Duke’s. Broccoli Florets: The crisp, nutritious base, adding freshness and crunch. Look for broccoli crowns if possible. If you buy full bunches, grab a bit extra to account for the stalk weight. Be sure to dry the broccoli thoroughly after washing so it doesn’t water down the dressing. Shredded Sharp Cheddar Cheese: Adds tangy flavor and a bit of creaminess. I recommend buying a block and shredding it yourself—pre-shredded cheese is coated in anti-caking agents. In a salad like this, it makes a big difference. Sliced Almonds: Lend a crunchy texture and subtle nuttiness. Jump to the printable recipe for precise measurements Step-By-Step Instructions Step 1: Cook the bacon. In a medium nonstick skillet over medium-high heat, fry the bacon until crisp, about 8 minutes. Using a slotted spoon, transfer the cooked bacon to a plate lined with paper towels—this allows the excess grease to drain off. Step 2: Temper the red onion. To temper the bite of the raw onion, soak it in very cold water for 10 minutes, then drain. This step is optional, but if you’re a raw onion-phobe like me, I highly recommend it. Step 3: Make the dressing. In a large bowl (big enough to hold all of the broccoli salad ingredients), combine the mayonnaise, honey, cider vinegar, salt, and pepper. Whisk well to combine. Step 4: Toss the Salad. Add the broccoli florets, Cheddar, and red onions to the dressing and mix well. This can be done up to 3 hours ahead of time (in fact, all the better to allow the broccoli to soak up the flavor). Step 5: Finish the salad. Right before serving, toss in the bacon and almonds. These ingredients are added just before serving so they stay crisp. If they sit in the dressing too long, they’ll soften and lose their crunch—which is part of what makes this salad so good. Step 6: Serve. Transfer the salad to a serving platter or bowl and enjoy. If you have any leftover broccoli salad, it can be stored in an airtight container in the fridge for up to 3 days. More Summer Salads You May Like RecipeComments (137)Add Comment Recipe Comments (137) Add Comment Ingredients 6 slices thick-cut bacon, cut into ½-in pieces ⅓ cup chopped red onion 1 cup mayonnaise, best quality such as Hellmann's or Duke's 2 tablespoons cider vinegar 3 tablespoons honey or sugar ¼ teaspoon salt ¼ teaspoon ground black pepper 9 cups broccoli florets, cut into small, bite-sized pieces (you'll need about 2 pounds of broccoli crowns) 1 cup lightly packed shredded sharp cheddar cheese, best quality ½ cup sliced almonds 6 slices thick-cut bacon, cut into ½-in pieces ⅓ cup chopped red onion 1 cup mayonnaise, best quality such as Hellmann's or Duke's 2 tablespoons cider vinegar 3 tablespoons honey or sugar ¼ teaspoon salt ¼ teaspoon ground black pepper 9 cups broccoli florets, cut into small, bite-sized pieces (you'll need about 2 pounds of broccoli crowns) 1 cup lightly packed shredded sharp cheddar cheese, best quality ½ cup sliced almonds Instructions Set a medium nonstick skillet over medium-high heat. Add the bacon and cook, stirring frequently, until crisp, about 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain. Set aside. Place the onions in a small bowl of very cold water for ten minutes. Drain, then blot the onions dry with a paper towel. Set aside. In a large bowl (big enough to hold all of the salad ingredients), whisk together the mayonnaise, cider vinegar, honey (or sugar), salt, and pepper. Add the broccoli, Cheddar, and red onions to the dressing; toss to coat evenly. Cover and refrigerate the salad until ready to serve. (The salad can be made up to this point up to 3 hours ahead of time.) Before serving, set aside some of the bacon and almonds to use as a garnish for the salad. Add the remaining bacon and almonds to the salad and toss to combine. Taste and adjust seasoning with salt and pepper, if necessary. Transfer the salad to a bowl or serving platter and garnish with the reserved bacon and almonds. Serve cold or room temperature. Leftover salad can be stored in an airtight container in the refrigerator for up to 3 days. Note: Broccoli crowns are trimmed just under the broccoli head, whereas broccoli bunches have stalks that are about 5 inches in length. If you can only find bunches, be sure to buy a bit extra to account for the weight of the stalk. Set a medium nonstick skillet over medium-high heat. Add the bacon and cook, stirring frequently, until crisp, about 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain. Set aside. Place the onions in a small bowl of very cold water for ten minutes. Drain, then blot the onions dry with a paper towel. Set aside. In a large bowl (big enough to hold all of the salad ingredients), whisk together the mayonnaise, cider vinegar, honey (or sugar), salt, and pepper. Add the broccoli, Cheddar, and red onions to the dressing; toss to coat evenly. Cover and refrigerate the salad until ready to serve. (The salad can be made up to this point up to 3 hours ahead of time.) Before serving, set aside some of the bacon and almonds to use as a garnish for the salad. Add the remaining bacon and almonds to the salad and toss to combine. Taste and adjust seasoning with salt and pepper, if necessary. Transfer the salad to a bowl or serving platter and garnish with the reserved bacon and almonds. Serve cold or room temperature. Leftover salad can be stored in an airtight container in the refrigerator for up to 3 days. Note: Broccoli crowns are trimmed just under the broccoli head, whereas broccoli bunches have stalks that are about 5 inches in length. If you can only find bunches, be sure to buy a bit extra to account for the weight of the stalk. Nutrition Information Powered by Per serving (8 servings) Calories: 444 Fat: 39 g Saturated fat: 9 g Carbohydrates: 16 g Sugar: 9 g Fiber: 4 g Protein: 10 g Sodium: 445 mg Cholesterol: 40 mg Per serving (8 servings) Calories: 444 Fat: 39 g Saturated fat: 9 g Carbohydrates: 16 g Sugar: 9 g Fiber: 4 g Protein: 10 g Sodium: 445 mg Cholesterol: 40 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. See more recipes: Gluten-Free AdaptableMake-AheadSaladsAmerican Gluten-Free Adaptable Make-Ahead Salads American