Broccoli Bacon Salad
Classic potluck broccoli bacon salad with mayo-vinegar dressing. Tips for make-ahead, substitutions, and keeping bacon crisp.
This is a classic potluck salad recipe. Make it your own by adding a favorite spice to the dressing, or finishing it with toasted almonds or sunflower seeds.
Submitted by: Jennifer Statz from Chicago, IL
- Toss broccoli, red onion, raisins and crisp bacon with a simple mayo-vinegar dressing flavored with celery seed.
- Add bacon right before serving to keep it crunchy or store bacon separately and re-add when serving.
- Easy to customize: swap yogurt for mayo, add nuts or seeds, or use vegan bacon and mayo for a plant-based version.
Preparation Instructions:
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Frequently Asked Questions
How far ahead can I make this salad?
You can prep the broccoli, dressing and raisins a day ahead. Mix everything except the bacon up to 24 hours before serving. If you assemble the full salad, store it in the fridge and plan to eat it within 3 to 4 days, though the bacon will get soft over time.
How do I keep the bacon crisp?
Cook bacon until very crisp and drain on paper towels. For best texture, add bacon right before serving. If bacon softens, re-crisp it in a 350 F oven for a few minutes or pan-fry briefly, then cool and toss in.
Can I use frozen broccoli?
Yes. Thaw completely and pat dry to remove excess water, or briefly blanch and cool. Excess moisture will make the dressing thin and can make bacon soggy, so dry the florets well.
Can I substitute Greek yogurt for mayonnaise?
Yes. Use plain Greek yogurt 1:1 or try half mayo and half yogurt for a creamier texture. Yogurt lowers fat and adds tang, but the dressing will be thinner and less rich.
What are good add-ins or toppings?
Toasted sliced almonds, chopped pecans, or sunflower seeds add crunch. Try shredded cheddar, chopped apple, or toasted sesame seeds. Toast nuts in a dry skillet for 3 to 5 minutes until fragrant.
How can I change the dressing flavor?
Swap white vinegar for apple cider or rice vinegar, replace sugar with honey, or add a pinch of smoked paprika or mustard for depth. Start small, taste, and adjust until you like the balance of sweet and tangy.
Is there a vegetarian or vegan version?
Yes. Use vegan bacon or crispy tempeh and replace mayonnaise with vegan mayo or thick cashew yogurt. Keep the same dressing proportions and add crunchy toppings for texture.
How many servings and calories per serving?
This recipe makes about 6 to 8 servings as a side. Calories vary by substitutions, but expect roughly 280 to 380 calories per serving because mayo and bacon contribute most of the calories.
How far ahead can I make this salad?
You can prep the broccoli, dressing and raisins a day ahead. Mix everything except the bacon up to 24 hours before serving. If you assemble the full salad, store it in the fridge and plan to eat it within 3 to 4 days, though the bacon will get soft over time.
How do I keep the bacon crisp?
Cook bacon until very crisp and drain on paper towels. For best texture, add bacon right before serving. If bacon softens, re-crisp it in a 350 F oven for a few minutes or pan-fry briefly, then cool and toss in.
Can I use frozen broccoli?
Yes. Thaw completely and pat dry to remove excess water, or briefly blanch and cool. Excess moisture will make the dressing thin and can make bacon soggy, so dry the florets well.
Can I substitute Greek yogurt for mayonnaise?
Yes. Use plain Greek yogurt 1:1 or try half mayo and half yogurt for a creamier texture. Yogurt lowers fat and adds tang, but the dressing will be thinner and less rich.
What are good add-ins or toppings?
Toasted sliced almonds, chopped pecans, or sunflower seeds add crunch. Try shredded cheddar, chopped apple, or toasted sesame seeds. Toast nuts in a dry skillet for 3 to 5 minutes until fragrant.
How can I change the dressing flavor?
Swap white vinegar for apple cider or rice vinegar, replace sugar with honey, or add a pinch of smoked paprika or mustard for depth. Start small, taste, and adjust until you like the balance of sweet and tangy.
Is there a vegetarian or vegan version?
Yes. Use vegan bacon or crispy tempeh and replace mayonnaise with vegan mayo or thick cashew yogurt. Keep the same dressing proportions and add crunchy toppings for texture.
How many servings and calories per serving?
This recipe makes about 6 to 8 servings as a side. Calories vary by substitutions, but expect roughly 280 to 380 calories per serving because mayo and bacon contribute most of the calories.
I have made this recipe for summer gatherings as well as for fall lunches and sides. I use Craisins in place of the raisins. Powdered sugar dissolves more quickly when making the dressing. Sunflower seeds sounds like a nice addition to this recipe.