Broccoli and bacon along with cheese, nuts and berries make this quick sweet summer salad a big hit with any size gathering.
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I am all about quick and easy dishes, and this one definitely falls into that category! It is also gluten-free, which makes it a great crowd-pleaser.
It is a perfect salad to bring with you to a party or gathering because it travels very well. It doesn’t need to be reheated or fussed with…just grab it out of the fridge and off you go!
Broccoli Bacon Sweet Salad
All you have to do is chop up your ingredients, toss them together, and chill. It’s so easy!
2 lbs broccoli, chopped
10 slices of bacon, cooked
6 oz cheddar cheese, shredded
1/2 red onion, chopped
1 1/2 cups mayonnaise
3 tbsp white vinegar
3/4 cup dried cranberries
3/4 cup walnuts, chopped
1/2 cup sugar
I suggest using a good pair of kitchen shears to help make your chopping simple. I love cutting cooked bacon with my kitchen shears because it is a gazillion times easier than using a knife. They especially work well making sure the broccoli is bite-sized.
In a large mixing bowl, toss together the broccoli, red onions, bacon, and cheddar cheese. Stir in the cranberries and walnuts.
In a separate bowl, whip together the mayo, sugar, and vinegar until it is a smooth, runny consistency. Pour the mayo dressing over the broccoli and mix together. Cover tightly and refrigerate.
I do recommend that this salad sits in the refrigerator for at least one hour before serving it. I usually make it the day before I serve it and that gives all the flavors time to come together nicely.
For other great salad recipes, check out:
I know you’re going to love this quick and easy sweet broccoli salad with bacon, cheese, red onion, walnuts, and cranberries as much as I do.
Did you give this cucumber and tomato salad a try? Let me know your thoughts in the comments below.
Broccoli Bacon Salad
- 2 lbs broccoli chopped bite size
- 10 slices bacon cooked
- 6 oz cheddar shredded
- ½ red onion
- 1½ cups mayonnaise
- 3 tbsp white vinegar
- ¾ cup dried cranberries
- ¾ cup walnuts chopped
- ½ cup sugar
- In a large bowl, toss together the broccoli, red onions, bacon and cheddar cheese. Stir in the cranberries and walnuts.
- In a separate bowl, whip together the mayo, sugar and vinegar until it is a smooth, runny consistency.
- Pour the mayo dressing over the broccoli and mix together.
- Cover tightly and refrigerate for at least one hour.