Salad · vegetable

Cheddar Bacon Ranch Broccoli Salad

Broccoli salad has been around for a while.

It really rose to prominence in the midwest and south around the 60’s and 70’s. For people wanting a “healthier” barbecue side dish, broccoli salad was the best bet.

Your aunt or mom probably makes a variation of broccoli salad that includes dried cranberries, raisins, and/or sunflower seeds. Most people toss it with a sweet dressing.

This broccoli salad is a little different. It extremely savory, with no little bits of sweet to be found (unless you count the sweet bite of a red onion).

It’s great if you’re on a low-carb or Keto diet, too. I’m not, but I wanted a savory broccoli salad to go with my barbecue chicken sandwiches last week and this recipe fit the bill.


Cheddar Bacon Ranch Broccoli Salad

  • Servings: 8-10
  • Difficulty: Easy
  • Print

A savory, creamy broccoli salad with cheese, bacon, ranch, onions and almonds.


  • 4 small heads of broccoli, cut into florets
  • 1/2 red onion, diced
  • 8 oz. sharp cheddar cheese, cut into cubes
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1 (1 oz) pkg ranch seasoning
  • 2 TBS. white vinegar
  • 8 strips bacon, cooked and crumbled
  • 1/2 cup sliced almonds
  • Directions

    1. In a medium bowl, whisk together mayonnaise, sour cream, ranch seasoning and vinegar. Whisk until smooth and well combined. Set aside.
    2. In a large bowl, toss, broccoli florets with onion, almonds, cheese cubes and crumbled bacon. Pour dressing on top and toss until broccoli is coated.
    3. Refrigerate until ready to serve. Best server after it has been refrigerated for a few hours. Keeps well in the fridge for a few days.

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