Broccoli Salad
A crunchy and creamy broccoli salad with bacon and cheese.
saladeasyside dish
nut-freegluten-free
dinner
Prep
0
min
Cook
0
min
Serves
4
people
Level
beginner
📝 Ingredients
🥬Fresh Produce(2)
- Broccoli
- Small onion
🥩Meat & Seafood(1)
- 1/2 lb bacon (fried crisp)
🥛Dairy & Eggs(2)
- 1/4 lb grated American cheese
- Milk
🫙Pantry Staples(1)
- Sugar
📦Other(2)
- 2 hard boiled eggs
- Mayo
Nutrition (per serving)
Calories
461
Protein
16g
Carbs
16g
Fat
37g
Fiber 2g·Sugar 11g·Sodium 794mg
👨🍳 Instructions
- 1
Chop broccoli and onion finely.
- 2
Crumble hard boiled eggs.
- 3
Fry bacon until crisp and crumble.
- 4
Mix broccoli, onion, eggs, bacon, and cheese in a bowl.
- 5
In a separate bowl, mix milk, mayo, and sugar to thin consistency.
- 6
Combine all ingredients and mix well.
💡 Pro Tips
- ✓Cut broccoli florets into 1/4-inch pieces maximum because larger pieces absorb dressing unevenly and remain watery at the floret tips while drying out at the stem; smaller pieces create uniform surface area for dressing adhesion.technique1/4-inch max piece size
- ✓Add dressing 15-20 minutes before serving rather than immediately, as broccoli's cell walls begin breaking down and absorb the mayo-milk emulsion, preventing the soggy texture that develops after 45+ minutes.timing15-20 minutes before serving
- ✓Use a 3:1 mayo-to-milk ratio (3 parts mayo, 1 part milk) instead of equal parts, because mayo contains 80% oil and creates a thicker emulsion that coats vegetables better than a runnier dressing that pools at the bowl bottom.ingredient3:1 mayo-to-milk ratio
- ✓Toast bacon to 155-160°F internal temp (just past crispy) before crumbling because it contains enough residual moisture to stay crunchy for 30 minutes; cooking past 165°F drives off all moisture and causes it to soften within 10 minutes as it reabsorbs dressing moisture.timing155-160°F internal temp
- ✓Chop the raw onion into 1/8-inch dice and let sit 5 minutes before mixing to allow cell wall breakdown to reduce harshness by 30-40% through enzymatic softening rather than masking it with dressing.technique1/8-inch dice, 5-minute rest
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Prep
0
min
Cook
0
min
Serves
4
people
Level
beginner
Be the first to rate
Share this recipe
Broccoli Salad
A crunchy and creamy broccoli salad with bacon and cheese.
saladeasyside dish
nut-freegluten-free
dinner
📝 Ingredients
🥬Fresh Produce(2)
- Broccoli
- Small onion
🥩Meat & Seafood(1)
- 1/2 lb bacon (fried crisp)
🥛Dairy & Eggs(2)
- 1/4 lb grated American cheese
- Milk
🫙Pantry Staples(1)
- Sugar
📦Other(2)
- 2 hard boiled eggs
- Mayo
Nutrition (per serving)
Calories
461
Protein
16g
Carbs
16g
Fat
37g
Fiber 2g·Sugar 11g·Sodium 794mg
👨🍳 Instructions
- 1
Chop broccoli and onion finely.
- 2
Crumble hard boiled eggs.
- 3
Fry bacon until crisp and crumble.
- 4
Mix broccoli, onion, eggs, bacon, and cheese in a bowl.
- 5
In a separate bowl, mix milk, mayo, and sugar to thin consistency.
- 6
Combine all ingredients and mix well.
💡 Pro Tips
- ✓Cut broccoli florets into 1/4-inch pieces maximum because larger pieces absorb dressing unevenly and remain watery at the floret tips while drying out at the stem; smaller pieces create uniform surface area for dressing adhesion.technique1/4-inch max piece size
- ✓Add dressing 15-20 minutes before serving rather than immediately, as broccoli's cell walls begin breaking down and absorb the mayo-milk emulsion, preventing the soggy texture that develops after 45+ minutes.timing15-20 minutes before serving
- ✓Use a 3:1 mayo-to-milk ratio (3 parts mayo, 1 part milk) instead of equal parts, because mayo contains 80% oil and creates a thicker emulsion that coats vegetables better than a runnier dressing that pools at the bowl bottom.ingredient3:1 mayo-to-milk ratio
- ✓Toast bacon to 155-160°F internal temp (just past crispy) before crumbling because it contains enough residual moisture to stay crunchy for 30 minutes; cooking past 165°F drives off all moisture and causes it to soften within 10 minutes as it reabsorbs dressing moisture.timing155-160°F internal temp
- ✓Chop the raw onion into 1/8-inch dice and let sit 5 minutes before mixing to allow cell wall breakdown to reduce harshness by 30-40% through enzymatic softening rather than masking it with dressing.technique1/8-inch dice, 5-minute rest