Yassss guys! This Broccoli Salad with Bacon is so yummy I could eat it as a main entree. Seriously. Even Rudy, who claims he doesn’t like broccoli, loves this stuff.
I’ve said it before in my Creamy Potato & Bacon Soup post; you can’t go wrong when a recipe calls for a pound of crispy bacon. (Maybe I should’ve called this recipe “Bacon Salad with Broccoli”?)
Rudy and I went to a friend’s birthday party a while back and someone brought this amazeballs Broccoli Salad with Bacon. (Thanks Shari!) I adapted it slightly by adding red onions and halving the dressing. (I just love the flavor and color of red onions.)
I’ve had broccoli salad before, but I’ve never asked for the recipe before. (Sorry mom!) I know some of the recipes call for cheese but I didn’t want to add it to this. Don’t get me wrong, I have absolutely nothing against cheese, it just always seems to get soggy in a salad like this. I love how the shredded carrots replace the color of the “missing” cheese and add a bit of sweetness.
Let me know what you think of this recipe! I love hearing from my readers. What’s your favorite Labor Day cookout recipe?
Broccoli Salad with Bacon
For the Dressing
- 1/2 cup mayonnaise
- 1/4 cup sugar
- 2 tablespoons white vinegar
- 1 lb bacon fried crisp and chopped
- 1 bunch broccoli washed and cut, stems discarded
- 1/2 small red onion diced
- 1/2 cup shredded carrots
- 1 cup raisins
- 1/2 cup walnuts chopped
In a small mixing bowl, whisk the dressing ingredients together.
Chill dressing for an hour.
In a large serving bowl, add all the other salad ingredients together and toss.
Drizzle the dressing over the salad ingredients and toss until coated.