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Classic Homemade Broccoli Salad with Bacon and Raisins

A close-up of a creamy broccoli salad topped with crispy bacon bits and dried raisins.

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This is the best broccoli salad recipe, featuring crisp broccoli, salty bacon, and sweet raisins in a creamy dressing. It is a simple, make-ahead side dish perfect for potlucks or summer BBQs.

Ingredients

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  • 1 large head of fresh broccoli, cut into bite-sized florets
  • 1/2 cup cooked bacon, crumbled
  • 1/2 cup raisins (or dried cranberries)
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup finely chopped red onion
  • 1/4 cup sunflower seeds (optional, for crunch)
  • 1/2 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons granulated sugar
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to taste

Instructions

  1. Prepare the broccoli: Wash and dry the broccoli florets thoroughly. If you want a crunchier salad, you can blanch the florets in boiling water for 30 seconds, then immediately plunge them into ice water. Drain well and pat dry.
  2. In a large bowl, combine the prepared broccoli, crumbled bacon, raisins, cheddar cheese, red onion, and sunflower seeds.
  3. Make the creamy broccoli salad dressing: In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, and Dijon mustard until smooth. Season with salt and pepper.
  4. Pour the dressing over the vegetable mixture. Toss gently until all ingredients are evenly coated.
  5. Cover the bowl and chill the salad in the refrigerator for at least 1 hour before serving. This allows the flavors to blend.
  6. Taste before serving and add more salt or pepper if needed.

Notes

  • To prevent a soggy salad, make sure your broccoli is completely dry before mixing it with the dressing.
  • You can prepare the salad up to 24 hours in advance. Store it covered in the refrigerator.
  • For a lighter version, substitute half the mayonnaise with plain Greek yogurt for a lower-fat dressing.
  • If you prefer a sweet and sour broccoli salad flavor, increase the vinegar slightly.

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