Broccoli and Bacon Salad

    1 hour 30 minutes

    Chopped broccoli, crumbly bacon and lots of grated cheese makes this salad interesting and delicious. The salad needs to chill at least an hour before serving.

    45 people made this

    Serves: 12 

    • 8 rashers short bacon
    • 2 heads fresh broccoli, chopped
    • 1 1/2 cups shredded Cheddar cheese
    • 1/2 large red onion, chopped
    • 1/4 cup red wine vinegar
    • 2 tablespoons white sugar
    • 2 teaspoons ground black pepper
    • 1 teaspoon salt
    • 2/3 cup mayonnaise
    • 1 teaspoon fresh lemon juice

    Preparation:15min  ›  Cook:15min  ›  Extra time:1hour chilling  ›  Ready in:1hour30min 

    1. Cook bacon in a large frying pan over medium-high heat for 2-3 minutes each side or until crisp. Drain on paper towel. Crumble bacon.
    2. In a large bowl, combine broccoli, cheese, bacon and onion.
    3. Prepare the dressing in a small bowl by whisking together the vinegar, sugar, pepper, salt, mayonnaise and lemon juice. Add dressing to salad and toss gently to combine. Cover and refrigerate for 1 hour before serving.

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    Reviews in English (1203)


    This recipe is so good, my whole family loved it. My dad wanted me to make more, so he could take it to work the next day. since he is on a diet, i used non-fat plain yogurt instead of mayo and he didnt even know the differnace. using the yogurt instead of the mayo cut out a lot of the fat, and not a lot of the taste. will continue to make this recipe with yogurt.  -  14 Feb 2006  (Review from Allrecipes USA and Canada)


    I have made a version of this for years. I thought this one might be a different and delicious change. Not so... This was way too peppery, too much cheese and the red wine vinegar(and the lemon juice) made it almost bitter.  -  11 Jan 2004  (Review from Allrecipes USA and Canada)


    Had to review this again since I've made it at least 6 to 8 times this summer. It was fabulous the 1st time I made it and has become a favorite. I don't measure ingredients any longer and I vary them with what I have on hand. Plumped raisins and sunflower seeds make it extra good, but it's great without.It's a wonderful make-ahead dish and left-overs keep nicely. I always double the dressing using Splenda, red wine or cider vinegar, and light mayo.THE BEST! deserves 6 stars!  -  11 Jun 2006  (Review from Allrecipes USA and Canada)