Classic Broccoli Bacon Raisin Cheddar Salad

A Salad with a Surprise

I want to share my favorite salad recipe with you. It has broccoli, bacon, and cheddar cheese. But the secret is a handful of sweet raisins.

I know, it sounds a little funny. My grandson made a face the first time he saw it. Now he asks for it all the time. The sweet and salty mix is just perfect.

Getting Your Broccoli Ready

First, wash your broccoli head. Then cut it into small pieces. You want them to be bite-sized.

I like my broccoli to have a little crunch. But if you want it softer, you can blanch it. Just dip it in boiling water for two minutes. Then let it cool down.

The Best Part is Mixing

Get a big bowl. Put in the broccoli, crumbled bacon, and chopped red onion. Then add the raisins and little cheese cubes.

Toss it all together gently. I love the colors. The green, red, and yellow look so cheerful. Doesn’t that look like a happy bowl?

What is your favorite thing to add to a salad? Is it something crunchy or something sweet?

A Little Magic in the Dressing

The dressing is what makes it special. In a small bowl, mix mayonnaise, vinegar, and sugar. Whisk it until it’s smooth.

The sugar dissolves into the creamy mayo. The vinegar gives it a little tang. This matters because a good dressing brings everyone together in the bowl.

Fun fact: The acid in the vinegar helps keep the broccoli bright green. It’s a tiny kitchen science trick!

Letting it Become Friends

Now, pour the dressing over your salad. Mix it all up so everything gets coated. This is the important part.

You must let it sit in the fridge for an hour or two. I know it’s hard to wait. But this matters. The flavors need time to become best friends.

Do you think you can wait, or will you sneak a taste early like I sometimes do?

A Story from My Kitchen

I first had this salad at a church picnic years ago. I asked for the recipe right away. The nice lady wrote it on a napkin for me.

I still have that napkin in my recipe box. It’s a little stained now. I still laugh at that. Some of the best recipes come from friends.

What is a recipe that someone special shared with you?

Ingredients:

Ingredient	Amount	Notes
Broccoli	1 head	Cut into bite-size florets
Bacon	8 slices	Cooked, drained, and crumbled
Red Onion	1/2 cup	Finely chopped
Raisins	1/4 cup
Dried Cranberries	1/4 cup
Sharp Cheddar Cheese	8 oz	Cut into small cubes
Mayonnaise	3/4 cup	For the dressing
White Vinegar	2 tbsp	For the dressing
Sugar	1/4 cup	For the dressing
Salt & Black Pepper	to taste	For the dressing

My Favorite Broccoli Salad Story

This salad always makes me smile. I first had it at a summer picnic years ago. My friend Betty brought it. I had to get the recipe right away. Now I make it for my own family. It is a happy little dish.

The mix of flavors is just so good. You get crunchy broccoli and salty bacon. Then a sweet pop from the raisins. The cheese makes it rich. The creamy dressing holds it all together. Doesn’t that sound wonderful?

Step 1: Prepare the Broccoli

Let’s get our broccoli ready. Wash that big green head. Then cut it into small, bite-sized pieces. Dry them with a paper towel. This helps the dressing stick later. For softer broccoli, you can dunk it in hot water for two minutes. Just let it cool completely after.

Step 2: Combine the Ingredients

Time to mix everything up. Grab your biggest bowl. Put in the broccoli, crumbled bacon, and onion. Add the raisins and cranberries for sweetness. Don’t forget the cheddar cheese cubes. Gently stir it all with a big spoon. I love all the colors in the bowl.

Step 3: Make the Dressing

Now for the magic dressing. In a smaller bowl, mix the mayonnaise, vinegar, and sugar. Whisk it until it’s smooth. The sugar should disappear. Add a little salt and pepper to your liking. (My hard-learned tip: taste the dressing before you pour it in. You can always add more sugar if it’s too tangy for you!).

Step 4: Assemble and Chill

Pour that creamy dressing over your salad. Toss it all together until everything is coated. This is the most important part. Be patient and mix it well. Now, the hardest step of all is waiting. Cover the bowl and put it in the fridge for at least an hour. This lets the flavors become best friends. What’s your favorite part of making a salad? Is it the chopping or the mixing? Share below!

Cook Time: 20 minutes
Total Time: 1 hour 30 minutes (includes chilling)
Yield: 6 servings
Category: Salad, Side Dish

Let’s Mix It Up!

This recipe is like a good friend. It is always happy to see you. But you can also dress it up for a change. Here are three fun twists I like to try sometimes. They are all very simple.

Sunflower Crunch: Swap the bacon for toasted sunflower seeds. It gives a lovely crunch. Perfect for my vegetarian friends.

Apple Walnut Twist: Use chopped apple instead of raisins. Add some chopped walnuts too. It tastes like fall in a bowl.

Sweet and Spicy: Add a tiny pinch of red pepper flakes to the dressing. It gives a nice little kick. My grandson loves this one.

Which one would you try first? Comment below!

Serving Your Masterpiece

This salad is the star of any table. It goes with so many things. I love to serve it on a big platter. That way everyone can see how pretty it is. The green and red colors just pop.

It is perfect next to grilled chicken or a simple sandwich. For a picnic, I pack it right in the bowl. A little extra cheese on top never hurts. For a drink, a glass of iced tea is my go-to. It is so refreshing. If you want something fancier, a crisp cider is lovely. Which would you choose tonight?

Keeping Your Salad Fresh and Tasty

This salad loves a cool fridge. Store it in a sealed container. It stays fresh and crisp for up to three days. The flavors get even better the next day.

I do not recommend freezing this salad. The broccoli will get very soggy. It will lose its wonderful crunch. Trust me, it is best enjoyed fresh from the fridge.

I once made a huge batch for a family picnic. We ate it for days. Batch cooking saves you time during a busy week. This matters because a good meal ready to go makes life easier.

There is no need to reheat it. This is a perfect cold salad. Just take it out about ten minutes before serving. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Salad Problems

Is your broccoli too tough? You can blanch it. Just drop the florets in boiling water for two minutes. Then put them in ice water to stop the cooking.

I remember when my dressing was too runny. The secret is to pat the broccoli completely dry. This matters because a dry broccoli holds the creamy dressing perfectly. Your salad will not be watery.

Does the red onion taste too strong? You can tame it. Soak the chopped onion in cold water for ten minutes. This makes the flavor much milder and sweeter. Getting these small things right builds your cooking confidence.

Fun fact: Broccoli is packed with Vitamin C. It has even more than an orange! Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Is this salad gluten-free? A: Yes, it is naturally gluten-free. Just check your mayonnaise label to be sure.

Q: Can I make it ahead? A: Absolutely! Making it the night before is a great idea. The flavors blend together beautifully.

Q: What can I use instead of raisins? A: You can use all dried cranberries. Chopped apples are also a lovely, crunchy swap.

Q: Can I double the recipe? A: Of course! Use a very large bowl. It is perfect for feeding a big crowd.

Q: Any optional add-ins? A: Sunflower seeds add a nice crunch. A handful of chopped walnuts is delicious too. Which tip will you try first?

A Note From My Kitchen to Yours

I hope you love making this classic salad. It always brings back happy memories for me. I love seeing your kitchen creations too.

Your own versions inspire me. Please share a picture of your finished dish. Have you tried this recipe? Tag us on Pinterest!

I cannot wait to see what you make. Happy cooking!

—Olivia Hartwell.