This broccoli salad with bacon and cheddar has it all, folks. Every bite is packed with flavor, and the combination of sweet, tangy, crunchy and creamy gives makes this broccoli salad recipe so very delicious.
I mean, come on. Look at this big bowl of yum!
One of my main gripes with most broccoli salad recipes is the inclusion of raisins.
I don’t want to offend any of you raisin fans out there, but raisins just aren’t really my favorite dried fruit, which is weird, because I actually really adore grapes. It’s just one of those funny food aversions that I carried with me from childhood and can’t seem to shake.
It’s funny, because any time I see a bowl of broccoli salad at a carry-in I sort of steer clear of it due to the raisins.
While you can certainly use raisins in this broccoli salad with bacon and cheddar, I strongly prefer dried cranberries. In fact, I kind of LOVE dried cranberries in salads, so it just made so much sense to use them in this fantastic broccoli salad with bacon and cheddar recipe.
Every single ingredient in this recipe is doing a job. There are no fillers in this broccoli salad, and the ingredients list is really just a big list of my all-tim favorite foods, all perfectly mixed-up in one bowl.
I really like making this broccoli salad with bacon and cheddar as a potluck dish because it’s so pretty and colorful.
Check out this tutorial video to see the whole salad being whipped up in just a snap!
It’s also great for carry-ins because it’s not prone to get soggy in a hurry. When I’m transporting this dish, I sometimes put my crumbled bacon in a plastic bag and them mix it in right before serving so it’s as crispy as possible.
Oh, and that bacon! I don’t want to skip discussing the fact that the bacon really takes this broccoli salad to a whole new level. Everything is better with bacon, and it really makes this recipe quite special.
I hope you enjoy my tasty broccoli salad with bacon and cheddar recipe!
This sweet and delicious broccoli salad is easy to make and loaded with flavor and crunch.
Adapted from Paula Deen/Food Network