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Classic Southern Broccoli Salad with Bacon

Southern broccoli salad with bacon combines crisp broccoli, crunchy sunflower kernels, raisins, cheddar, and crumbled skillet-cooked bacon in a creamy dressing. Chill it for at least 30 minutes so the flavors come together before serving.
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Prep Time 15 minutes
Cook Time 10 minutes
chilling 30 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Southern
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

For the salad
  • 8 oz bacon about 8 slices
  • 2 lb broccoli florets, cut into bite-size pieces
  • 0.5 red onion small, finely chopped
  • 1 cup sharp cheddar cheese shredded
  • 0.5 cup raisins
  • 0.5 cup sunflower kernels roasted
For the dressing
  • 1 cup mayonnaise
  • 2 tbsp apple cider vinegar
  • 2 tbsp granulated sugar
  • 0.25 tsp fine salt
  • 0.125 tsp black pepper

Equipment

  • 1 12-inch skillet

Method
 

Prepare the salad
  1. Cook the bacon in a 12-inch skillet over medium heat for 8 to 10 minutes, turning as needed, until crisp. Drain on paper towels, cool, and crumble.
  2. Combine the broccoli, red onion, cheddar, raisins, sunflower kernels, and crumbled bacon in a large bowl.
Make the dressing
  1. Whisk the mayonnaise, apple cider vinegar, sugar, salt, and pepper in a medium bowl until smooth.
Assemble and chill
  1. Pour the dressing over the salad and toss until evenly coated. Cover and refrigerate for at least 30 minutes before serving.

Notes

For the best texture, prepare the salad components ahead and toss with the dressing before chilling. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended. For a lighter dressing, replace part of the mayonnaise with plain Greek yogurt.