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Creamy Broccoli Salad with Bacon, Cheddar & Almonds

Serves 6-8


For the Dressing
1 cup mayonnaise, best quality such as Hellman's
2 tablespoons cider vinegar
3 tablespoons honey
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

For the Salad
9 cups broccoli florets, cut into small bite-sized pieces (you'll need about 2 pounds of broccoli crowns*)
1 cup lightly packed grated sharp cheddar cheese, best quality
1/3 cup chopped red onion
6 slices bacon
1/2 cup sliced almonds, toasted if desired


1. Make dressing: Combine mayonnaise, cider vinegar, honey, salt and pepper in a small bowl. Whisk until smooth and set aside.

2. In a large bowl, combine broccoli, cheddar cheese and red onions. Add dressing and toss to coat. Cover and refrigerate until ready to serve. (Can be made several hours ahead.)

3. Right before serving, cook bacon according to package instructions. Drain on papertowls, then crumble into small pieces over salad. Add almonds and toss well. Taste and adjust seasoning if necessary. Serve cold or room temperature.

*Broccoli crowns are trimmed just under the broccoli head, wheras broccoli bunches have stalks that are about 5 inches in length. If you can only find bunches, be sure to buy a bit extra to account for the weight of the stalk.