Broccoli Salad is one of the best summer salads, and it’s popular with friends and family! This classic recipe can also be made low-carb!
Broccoli Salad Recipe
A little bit of bacon and a little bit of mayo, and a whole lot of broccoli makes for one of the best summer recipes ever: Broccoli Salad! This Broccoli Salad recipe is a classic I know y’all are going to adore.
Is it getting warmer where you are? Or is it warm already? Of course, it is getting warmer here, and y’all, I’m ready to break out some of my favorite summertime dishes, like broccoli salad. This recipe packs a lot of flavor into a dish you can pair with just about anything.
If you’re a fan of cheese and bacon and onion and, of course, broccoli. This is a side dish that’ll make you jump for joy. But, you know I mean it because I never talk this highly about salads!
By the way, another really amazing thing about this broccoli salad recipe? It can be made low-carb if that’s something you’re worried about!! (I usually don’t talk about that kind of thing on Love Bakes Good Cakes, but, hey, it’s worth mentioning.)
Broccoli salad can also be keto and is always totally is gluten-free. It really is the kind of dish that anyone can enjoy no matter what.
Broccoli Salad: Ingredients & Equipment
For this easy Broccoli Salad recipe, you will need …
Ingredients
- broccoli florets, dried cranberries, red onion – provides the bulk of your salad. The broccoli makes up the majority of the salad. The cranberries lend a nice sweetness, while the onion adds a nice bite without overpowering the dish.
- cheddar cheese – adds a pop of color and a little creaminess.
- cooked bacon, sunflower seeds – adds a salty element to the salad. The bacon also adds some porky goodness, while the sunflower seeds add crunch.
- mayo, granulated sugar, cider vinegar, salt and pepper – these ingredients combine to make the dressing for the salad.
Equipment
- measuring cups and spoons – to accurately measure your ingredients.
- knife and cutting board – to cut your ingredients.
- large and small mixing bowls – to mix the salad and dressing.
- whisk – for thoroughly combing the dressing ingredients.
- rubber spatula or spoon – for mixing salad ingredients together.
Dietary note: This recipe can be keto-friendly depending on the sweetener you use! If you’re on that diet, here’s a great side dish (or, heck, main dish). It is also gluten-free – just make sure you check all packaged items real quick beforehand, of course. And finally, if you’re the type of vegetarian that doesn’t mind dairy products, remove the bacon, and this is still pretty tasty! I can’t speak for vegan substitutes, however. You’ll have to experiment!
Broccoli Salad: FAQs
If you’re not on a restricted diet, use granulated sugar. If you need a sugar alternative for diabetes or low-carb/keto diets, use any sweetener you think would taste good, such as stevia or xylitol. The best, in my opinion, is a substance called erythritol, which you can usually find in the health food aisle of a bigger grocery store. But I like to keep things simple here on the blog, so go ahead and use whatever is available to you and whatever you like!!
Oh, I can name a bunch that would taste great in this recipe, y’all.
– Cauliflower
– Leeks
– Pumpkin seeds
– Sesame seeds
– Green onion
– Kale
– Lettuce
– Spinach
– Cucumbers
– Sliced almonds
– Grapes
– Diced tomatoes
Be aware that these additions will change the nutritional values of this dish.
You can add the bacon at the end of prep, after taking it out of the fridge, if adding it before makes the bacon too soft.
Recipe Tips
- Regular shredded cheese is better for this recipe than the finely shredded variety.
- Some people prefer to blanch their broccoli first. I never do. If you want to blanch your broccoli, cook it in boiling water for one minute and then remove it to a strainer/colander and rinse it with cold water until it cools completely. Dry it well before using it in the recipe as directed.
Other recipes you may enjoy
Broccoli Salad
Equipment
Ingredients
- 5 – 6 cups broccoli florets chopped (about 1 lb.)
- 1 cup sharp cheddar cheese shredded
- ⅔ cup dried cranberries
- ½ cup cooked bacon chopped
- ⅓ cup red onion chopped
- ½ cup sunflower seeds
- 1 cup mayo
- 2 tablespoons granulated sugar
- 2 tablespoons cider vinegar
- salt and pepper to taste
Instructions
- Combine the broccoli florets, cheese, cranberries, bacon, onion, and sunflower seeds in a large bowl. Set aside.
- In a small bowl, whisk together mayo, sugar, vinegar, salt, and pepper until well combined.
- Pour the dressing over the broccoli mixture and toss together until well combined.
- Place in the refrigerator for 2 hours and toss together once more before serving.
Notes
- Regular shredded cheese is better for this recipe than the finely shredded variety.
- Some people prefer to blanch their broccoli first. I never do. If you want to blanch your broccoli, cook it in boiling water for one minute and then remove it to a strainer/colander and rinse it with cold water until it cools completely. Dry it well before using it in the recipe as directed.
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
I have made the broccoli salad before. It is one of my favorites. My recipie doesn’t call for the cheese in it. I like it without the cheese myself. I also use the cranrasins instead of red grapes. My recipe call Ed for red grapes. I like the cranrasins better.