Broccoli Salad with Bacon and Cheese
This easy Broccoli Salad is loaded up with bacon, cheese, and a 3-ingredient sweet-and-tangy salad dressing. We call it Piggly Wiggly salad in the Midwest, and it's the ultimate year-round party side dish.
Servings 24 (1/3 cup) servings
Calories 232 kcal
4 cups broccoli florets bite-sized, from 2 bunches 4 cups cauliflower florets bite-sized, from 1 head 2 cups shredded cheddar cheese 1 pound bacon fried and crumbled (see notes) 1 cup red onion diced 2 cups mayonnaise (see notes) 1 cup granulated sugar 1/4 cup white vinegar
To make the dressing, In a small bowl whisk together mayonnaise, sugar, and vinegar. In a large bowl, combine broccoli, cauliflower, onion, cheese, and bacon. Pour dressing mixture to taste over the salad ingredients and toss well until evenly coated.
Lots of dressing: This recipe makes A LOT of dressing, probably more than you need. If you are worried about calories, make half the dressing. You'll still have plenty.
Make ahead. In my opinion, broccoli salad is best when you cover it and let it sit in the fridge for a couple of hours before serving. Just like the deli at Piggly Wiggly!
Leftovers: Leftover Piggly Wiggly is just the best, maybe even better than the first day. Store leftover salad in an airtight container and use it within 4 days.
Should I blanch the broccoli and cauliflower? No, please don't. It completely changes the texture and flavor of the salad.
Can I substitute frozen vegetables?: This isn't going to work either. I think thawed-out frozen veggies change the consistency too much, just like blanching.
Can I use a food processor to speed up my prep? I tried this a few years ago, and it turned my broccoli and cauliflower into a sloppy mess. Zero stars, do not recommend.
Can I freeze it? This salad does not freeze well. Calories: 232 kcal | Carbohydrates: 11 g | Protein: 5 g | Fat: 19 g | Saturated Fat: 5 g | Cholesterol: 22 mg | Sodium: 269 mg | Potassium: 144 mg | Fiber: 1 g | Sugar: 10 g | Vitamin A: 201 IU | Vitamin C: 22 mg | Calcium: 82 mg | Iron: 1 mg