Loaded Broccoli Salad with Bacon and Cheddar

Introduction

Loaded Broccoli Salad is a fresh, vibrant side dish that turns the humble broccoli into the star of your table. Packed with layers of flavors and textures—crunchy broccoli, smoky bacon, creamy dressing, and sharp cheddar cheese—this salad brings everyone back for seconds. It’s perfect for potlucks, picnics, weeknight dinners, or even meal prep.

If you’re looking for a salad that’s satisfying and never boring, this loaded broccoli salad will quickly become a favorite in your kitchen.

History and Information About Broccoli Salad

Broccoli salad became a classic American potluck staple in the 1980s, evolving from the mayonnaise-dressed, sweet-sour salads found in southern cuisine.

Traditionally, it featured raisins, sunflower seeds, and a tangy-sweet dressing. Modern versions, like this loaded broccoli salad, offer a savory twist, swapping out sweetness for salty bacon, sharp cheddar, and a more balanced, creamy dressing. The result? A salad that feels both comforting and fresh, making broccoli irresistible even for the most skeptical eaters.

One reason broccoli salads gained popularity is their make-ahead nature. Broccoli doesn’t wilt as easily as lettuce, so this salad keeps its crunch for hours. Plus, it’s packed with nutrients—fiber, vitamins, and protein—making it as nourishing as it is delicious.

Ingredients with Explanations

• 3 slices bacon
  Bacon adds a smoky, savory crunch and infuses the whole salad with flavor. Cooking the bacon until crisp and using the rendered fat in the dressing is a chef’s trick for extra richness.
• ¼ cup sour cream
  Sour cream makes the dressing creamy and tangy, balancing the other bold flavors.
• ¼ cup mayonnaise
  Mayonnaise provides the classic creamy base and helps all the ingredients come together.
• 4 teaspoons rice vinegar or cider vinegar
  Vinegar brightens the salad and cuts through the richness, adding a subtle tang.
• ¼ teaspoon ground pepper
  Freshly ground black pepper adds gentle heat and balances the flavors.
• 4 cups chopped broccoli
  Raw, chopped broccoli florets form the crunchy, nutritious base. Their mild flavor soaks up the dressing beautifully.
• ½ cup sliced scallions
  Scallions add sharpness and freshness, enhancing the salad’s flavor and color.
• ½ cup shredded extra-sharp Cheddar cheese
  Extra-sharp cheddar brings bold, savory flavor and a creamy finish in every bite.

Why You Should Try This Recipe

This loaded broccoli salad is not just delicious—it’s also highly nutritious and incredibly versatile. The crisp broccoli delivers vitamins and fiber, while bacon and cheddar provide protein and savory satisfaction. The creamy dressing, a mix of mayo and sour cream with a hit of vinegar, brings everything together. Unlike leafy salads, this one stays crunchy and vibrant for hours, making it ideal for lunchboxes, picnics, or as a make-ahead side.

It’s also a crowd-pleaser—perfect for BBQs, potlucks, and holiday tables. It adapts easily to your tastes: swap in turkey bacon, use Greek yogurt instead of sour cream, or add nuts and dried fruit for your own signature version. This is a salad you’ll crave even if you’re not a big fan of raw vegetables!

Step-by-Step Preparation

1. Cook the Bacon
Place the bacon slices in a cold skillet and cook over medium heat, turning occasionally, until they are crispy and browned—about 7–10 minutes. Transfer the bacon to a paper towel-lined plate to cool. Once cool, chop or crumble the bacon into bite-sized pieces. Reserve about a tablespoon of the bacon fat from the pan for the dressing; discard the rest.

2. Prepare the Dressing
In a large salad bowl, whisk together ¼ cup sour cream, ¼ cup mayonnaise, 4 teaspoons vinegar (either rice vinegar for a mild tang or cider vinegar for a more pronounced kick), ¼ teaspoon ground pepper, and the reserved bacon fat. Whisk until the dressing is smooth and creamy.

3. Chop the Vegetables and Cheese
Chop broccoli into small, bite-sized florets (about 4 cups). Thinly slice the scallions (about ½ cup). Shred extra-sharp cheddar cheese (about ½ cup). Using extra-sharp cheddar brings an extra punch of flavor to the salad.

4. Assemble the Salad
Add the chopped broccoli, sliced scallions, shredded cheddar cheese, and crumbled bacon to the bowl with the dressing. Stir everything together gently until the vegetables and cheese are evenly coated with the creamy dressing. Make sure the bacon is distributed throughout for maximum flavor.

5. Chill and Serve
For the best flavor, cover and refrigerate the salad for at least 30 minutes before serving. This lets the flavors meld and the broccoli soften just slightly, making the salad even more delicious. Serve cold as a side dish or a light main course.

FAQ – Loaded Broccoli Salad

Can I make this salad ahead?
Absolutely! This salad tastes even better after chilling in the fridge for a few hours. You can prepare it up to a day in advance.

Can I use pre-cooked bacon or bacon bits?
Yes, but freshly cooked bacon and its rendered fat add the most flavor to the dressing.

Is this salad gluten-free?
Yes, all the ingredients are naturally gluten-free. Always double-check any processed ingredients if you have sensitivities.

Can I make it vegetarian?
Skip the bacon or use a vegetarian bacon substitute. Add toasted sunflower seeds or nuts for crunch.

What can I substitute for sour cream?
Greek yogurt is an excellent substitute for sour cream. It adds tang and a little extra protein.

Nutrition Information (per serving, about 1 cup)

• Calories: 210
• Protein: 7g
• Carbohydrates: 7g
• Fat: 17g
• Fiber: 2g
• Sugar: 2g
• Sodium: 350mg

Conclusion

Loaded broccoli salad is the kind of recipe that proves salads can be crave-worthy. With its hearty mix of crisp veggies, savory bacon, tangy cheddar, and a rich creamy dressing, this dish offers layers of flavor and texture that appeal to everyone at the table. It’s simple to prepare, perfect for making ahead, and easily adapted to your tastes. Try it at your next gathering, and watch it disappear—there’s never a spoonful left!

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