Bacon Cheddar Broccoli Salad

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Tired of the same old side dishes that you keep on a constant rotation? Why not try something a little different. This side dish is often found at pot lucks and backyard bar-b-ques. Bacon Cheddar Broccoli Salad relies on the classic bacon cheddar ranch flavor combo – and it’s always a win!

Bacon Cheddar Broccoli Salad

The dressing is very close to a ranch flavoring but it has my own spice combo – instead of ranch powder. I also use greek yogurt instead of all sour cream or a sour cream and mayo combo. It gives it that extra tang (plus its a little healthier). The “chill” step in this recipe is pretty important. You need it to both let the dressing develop flavor but also to let the bacon, cheddar and broccoli really co-mingle flavors with the dip. You can also use my Homemade Ranch to dress it if you like – it’s a thinner consistency

I served this alongside BBQ Chicken Grilled Cheese sandwiches. The star of this sammies is the homemade Bourbon BBQ sauce – it’s so easy to make and so delicious you are going to want to put it on everything.

BBQ Chicken Grilled Cheese & Bacon Cheddar Broccoli Salad

Now Let’s Get Cookin’!

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Cheddar Bacon Broccoli Salad

A simple, refreshing side dish to go with any meal.
Course Side Dish
Cuisine American
Keyword bacon, broccoli, broccoli salad, cheddar, cheese, Salad
Prep Time 10 minutes
Cook Time 15 minutes
Chill Time 30 minutes
Servings 6

Ingredients

  • 6 cup Broccoli florets
  • ½ Red Onion diced
  • ½ lb Bacon cut into ½-in pieces
  • 1 lb Cheddar Cheese cut into ½-in chunks

For the Dressing

  • 1 cup Greek Yogurt plain
  • ½ cup Sour Cream
  • 2 tbsp Lemon Juice
  • 2 tsp Dried Chives
  • 1 tsp Parsley
  • 1 tsp Dill
  • 1 tsp Garlic Powder
  • 1 Garlic Clove minced
  • 1 tsp Salt

Instructions

  • Prepare all of the ingredients.
  • In a small bowl, combine dressing ingredients and place in refrigerator.
  • In a frying pan over medium-high heat, add bacon and cook until crispy. Remove to paper towel covered plate and let cool.
  • In a large bowl, add broccoli, bacon, onion and cheese. Pour dressing over top and toss to coat. Cover bowl and place in refrigerator for at least 30 minutes (up to 12 hours).

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

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Published by Estelle Forrest

I am a lot of things – wife, mother, daughter, sister, niece, friend, business owner, volunteer, and a home chef. I have lived in the Pacific Northwest for most of my adult life and plan to stay forever – while traveling a lot. I am currently running a General Contracting business with my husband out of our home. Between us we have 6 kids in our blended family, 4 of which live with us full-time. We are a highly active family during the week – sports, bands, dance classes – as well as on the weekend – camping, hiking, car shows, and concerts. We like to go go go, but when it comes to dinnertime, we mostly like to dine-in! I love to create things with my hands and have probably tried almost every craft out there at least once or twice. Cooking is a huge part of my life. No matter what anyone says – you can taste the difference in the food if it was made with love. Some of the simplest meals can be elevated so much when they are cooked with care. Pouring love into the meals I create brings a feeling of fulfillment and satisfaction, not only to me, but to the people I care about.

4 thoughts on “Bacon Cheddar Broccoli Salad

  1. This is one of my favorite cold salad recipes ever! I haven’t made it in a while but we are having a little cookout in a few weeks so I think I’m gonna make this! Thanks for linking!

    Shelbee
    http://www.shelbeeontheedge.com

  2. goatsandgreens – New England – The foodie me: Low/no gluten, low sugars, lots of ethnic variety of foods. Seafood, offal, veggies. Farmers' markets. Cooking from scratch, and largely local. The "future" me: I've now moved to my new home in rural western Massachusetts. I am raising chickens (for meat and for eggs) and planning for guinea fowl, Shetland sheep, and probably goats and/or alpaca. Possibly feeder pigs. Raising veggies and going solar.
    goatsandgreens says:

    Definitely looks tasty… I am one of those who has always liked broccoli, so thank you for sharing this over at Fiesta Friday this week!

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