Broccoli Bacon Salad

This healthy broccoli bacon salad is the perfect lunch or side dish for dinner. For good reason too, it's as nutritious as it is delicious! Broccoli is one of the healthiest green vegetables for you, and any delicious way you can include it in your diet is a huge win. This broccoli salad recipe has it all!

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This Broccoli Bacon Salad is crunchy, cool, and full of flavor. You get a great contrast in tastes in texture with the crunchy broccoli and the soft cheese. Add in the salty bacon and sweetness of the peas and this really is a great salad option. With all these different kinds of ingredients, you'll have a different combination of flavor in every bite!

Broccoli Bacon Salad is a great option for a cookout, potluck, or for your weekly lunches. While we love the ingredients in this Broccoli Bacon Salad, you can also add in some of your favorites that are missing. Try adding cranberries or raisins for a touch of sweetness. Red onion and sunflower seeds are great for some extra taste and texture.

Why You'll Love this Recipe:

Crispy and creamy: A satisfying mix of crunchy vegetables, smoky bacon, and creamy dressing.
Packed with flavor: Every bite has a balance of savory, salty, and fresh notes.
Quick to make: Simple ingredients and minimal prep make this a great last-minute side dish.
Perfect for gatherings: A crowd favorite at cookouts, potlucks, or family dinners.
Protein-packed: Bacon, cheese, and cashews make this salad filling and hearty.
Customizable: Swap the cheddar for feta, or add dried cranberries for a touch of sweetness.

Ingredients to Make Broccoli Bacon Salad:

broccoli. Use fresh florets for the best crunch and color. Chop into small bite-sized pieces so they mix evenly. You can also blanch briefly if you prefer a softer texture.
bacon. Cook until crispy, then chop into small pieces for smoky flavor throughout the salad.
green pepper. Adds freshness and mild crunch; red or yellow bell peppers can be used for a sweeter variation.
peas. Add natural sweetness and bright color, thaw quickly by soaking in warm water for a few minutes, then drain well.
cheddar. Cubed cheddar adds a savory, creamy bite. Sharp cheddar gives the best contrast with the veggies.
lettuce. Shredded romaine or iceberg adds lightness and crisp texture to balance the denser ingredients.
mayonnaise. Creates the creamy base for the dressing, use full-fat mayo for the richest texture.
cashews. Provide a buttery crunch, use roasted and salted cashews for the best flavor. Almonds or sunflower seeds can also be substituted.
garlic. Freshly minced garlic adds a touch of spice and aroma; use half a clove if you prefer a milder flavor.
basil. Adds an herby note that complements the garlic and balances the richness of the dressing.

How to Make Broccoli Bacon Salad:

Bring a small pot of water to a boil and add the frozen peas. Cook for 1-2 minutes until just tender, then drain and rinse under cold water to stop the cooking process.
In a large mixing bowl, combine the chopped broccoli, cooled peas, shredded lettuce, diced green pepper, bacon, cashews, and cubed cheddar.
In a small bowl, whisk together the mayonnaise, minced garlic, and dried basil until smooth and creamy.
Pour the dressing over the salad and toss gently until everything is evenly coated.
Chill for at least 30 minutes before serving to allow the flavors to blend.
Serve cold as a refreshing side dish or light lunch.

Recipe Notes & Tips:

Chop small: Cut broccoli and other veggies into small, uniform pieces for the best texture and easy mixing.
Crisp bacon matters: Use freshly cooked, crispy bacon for the best flavor and crunch, avoid pre-cooked bacon bits.
Drain well: Make sure peas and vegetables are dry before mixing to keep the dressing creamy, not watery.
Toast the nuts: If using raw cashews, toast them lightly in a dry skillet for 3-5 minutes to deepen their flavor.
Customize the flavor: Add a splash of lemon juice or apple cider vinegar to the dressing for a little tang.
Make it lighter: Substitute half of the mayo with Greek yogurt for a creamier yet lighter dressing.
Add sweetness: A few dried cranberries or raisins balance the savory flavors nicely.
Chill before serving: Refrigerate for at least 30 minutes so the flavors meld and the dressing slightly softens the broccoli.

Broccoli bacon salad with cheese cubes and peas in a white bowl, wooden servers on the side.

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Serving Suggestions:

How to Store:

Refrigerator: Store in an airtight container for up to 3 days. Stir before serving to redistribute the dressing.
Freezer: Not recommended, as the vegetables and dressing will lose their texture once thawed.
Make ahead: You can prepare all the components a day in advance, store the chopped vegetables and dressing separately, then combine just before serving.

Bowl of broccoli bacon salad with cheese cubes, peas, and a creamy dressing.

FAQs:

Can I use fresh peas instead of frozen?

Yes, fresh peas work perfectly. Blanch them for 1-2 minutes in boiling water, then rinse under cold water before adding.

Can I skip the lettuce?

Absolutely. The salad is still delicious without lettuce and will have a slightly denser, crunchier texture.

Can I use a different nut?

Yes, almonds, pecans, or sunflower seeds can replace cashews for a different crunch or flavor profile.

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Why You'll Love this Recipe:

Ingredients to Make Broccoli Bacon Salad:

How to Make Broccoli Bacon Salad: