Broccoli Salad

A simple vegetable dish that can be adapted to any taste. A healthy side dish or a light dinner. The purple notes are my additions and substitutions. This only takes minutes to make and holds up in the refrigerator well. It would make a great potluck or BBQ addition.

Broccoli Salad


For the Salad

  • 2 heads broccoli, florets trimmed off and cut into bite-size pieces (About 28 oz)
  • 8 ounces bacon, cooked and coarsely chopped
  • 8 ounces cheddar cheese, cubed into ¼-inch pieces (Shreds work great too)
  • 1 small onion, finely chopped

For the Dressing

  • 1 cup mayonnaise (You can sub out some Greek yogurt or sour cream to lighten it up)
  • 1/2 cup Sweetener or 1/4 cup Pyure (Start small and add to taste)
  • 3 tablespoons white vinegar
  • Salt, pepper, garlic other seasonings to taste. Lemon juice freshens it up a little.
  • A little mustard can change up the flavor too


  • In a large bowl, combine the broccoli, bacon, cheese and onion.
  • In a medium bowl, whisk together the mayonnaise, sweetener and vinegar.
  • Pour the dressing over the broccoli mixture and stir together until everything is evenly coated.
  • The broccoli salad can be served immediately, but tastes even better if you cover and refrigerate it for 1 to 2 hours before serving.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Adding ham or chicken could make this into a full meal


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