Easy to make this broccoli salad with bacon is a cookout classic! It has a sweet and tangy dressing but yet slightly salty from bacon, making it a delicious side dish.
Cut the florets off the broccoli crowns and make sure the florets are in bite sized pieces.
2 pounds broccoli
Add the shredded carrot and finely chopped red onion to the broccoli and stir well.
½ cup red onion, 1 carrot
In a prep bowl mix mayo, red wine vinegar and sugar.
1⅓ cup mayo, 3 Tablespoons red wine vinegar, ½ cup sugar
Pour the dressing over the broccoli mix and stir well.
Refrigerate covered for at about 2 hours (highly recommended but not required.)
Remove from the fridge and stir in cheese and bacon. Stir well and serve.Dressing will settle and you may need to stir again before scooping on plates if it sits for a few minutes.
½ cup shredded cheese, 3 ounces real bacon pieces
Notes
Nutritional values are estimated and so are serving sizes. Recipe written as 2 pounds broccoli crowns (before cutting the florets off) so you know how about how much you are buying in the store instead of cups measured after cutting. This doesn't have to be exact.For onion - Can substitute with chopped scallions or even leeks. Do not use yellow, sweet or white onions tho. They are better for cooking, not raw.For cheese - We use either cheddar or sometimes a cheddar mix like 4 cheese Mexican. You can use your favorite, but we think a cheddar mix is best.For the bacon - You can use real bacon that you cook and crumble it. You can also use the already cooked bacon if you prefer. We like to use the real bacon pieces that are usually sold in the salad dressing isle next to the imitation bacon bits. We do not use the imitation bits tho.