Amish Broccoli Salad Bacon Cheddar (Print Version)
Broccoli, bacon, and cheddar blend with raisins in a creamy sweet-tangy dressing for a crowd-pleasing side.
# Ingredients:
→ Vegetables
01 -
6 cups broccoli florets (about 2 medium heads), cut into bite-sized pieces
02 -
1/2 small red onion, finely diced
→ Cheese & Add-ins
03 -
180 g sharp cheddar cheese, diced or shredded
04 -
75 g raisins or dried cranberries
05 -
6 slices bacon, cooked until crisp and crumbled
06 -
45 g sunflower seeds (optional, for added crunch)
→ Dressing
07 -
240 g mayonnaise
08 -
30 ml apple cider vinegar
09 -
38 g granulated sugar
10 -
1/4 teaspoon salt
11 -
1/4 teaspoon freshly ground black pepper
# Steps:
01 -
Arrange bacon slices in a dry skillet or on a baking tray and cook over medium heat or in a preheated oven until crisp. Place cooked bacon on paper towels to drain excess fat, then crumble into small pieces. Set aside.
02 -
In a large mixing bowl, combine broccoli florets, finely diced red onion, sharp cheddar cheese, raisins or dried cranberries, and sunflower seeds if using.
03 -
In a small bowl, whisk together mayonnaise, apple cider vinegar, granulated sugar, salt, and freshly ground black pepper until the mixture is smooth and well combined.
04 -
Pour the prepared dressing over the broccoli mixture. Toss thoroughly to ensure all ingredients are evenly coated.
05 -
Add the crumbled bacon to the salad just before serving. Gently toss again to distribute.
06 -
For optimal flavor and texture, cover and refrigerate for at least 1 hour prior to serving.
# Notes:
01 -
For a lighter version, substitute half the mayonnaise with Greek yogurt.
02 -
Turkey bacon or omitting bacon makes this suitable for vegetarians.
03 -
Diced apples add extra sweetness and texture if desired.
04 -
The salad remains crisp and flavorful, when covered and refrigerated, for up to 2 days.