Cheddar Broccoli Salad
Total TimePrep: 15 min. + chilling
- 6 cups fresh broccoli florets
- 1-1/2 cups shredded cheddar cheese
- 1/3 cup chopped onion
- 1-1/2 cups mayonnaise
- 3/4 cup sugar
- 3 tablespoons red wine vinegar
- 12 bacon strips, cooked and crumbled
- Place broccoli, cheese and onion in a large bowl. Mix mayonnaise, sugar and vinegar; toss with broccoli mixture.
- Refrigerate, covered, at least 4 hours. Stir in bacon just before serving.
Nutrition Facts3/4 cup: 521 calories, 44g fat (11g saturated fat), 46mg cholesterol, 519mg sodium, 23g carbohydrate (20g sugars, 2g fiber), 9g protein.
Sep 14, 2019
I've made this many, many times. I divide it by 3 when making it for myself. I love it as is and also with additions if I feel like using up part of a package of Craisins or nuts.
Sep 28, 2018
I've made this salad twice now for larger gatherings, and it has disappeared each time. It's delicious! The only reason it's not 5 stars for me is that the amount of mayo called for is just too much for me. I increase the broccoli florets to 10 cups for a crowd, but leave the dressing and the rest of the ingredients exactly as is. I also tried adding a 1/2 cup of dried cranberries as the previous reviewer suggested, and it's a great addition. This salad will be a regular for me when entertaining or bringing a salad to a gathering!
Apr 13, 2018
I had been making this salad using the white vinegar, but this intrigued me so I made this recipe for Easter. Everyone said it was the best broccoli salad I had made, so the red wine vinegar did make a difference. I also threw in some dried cranberries and nuts for some sweet crunch. Excellent salad and will make often.
Mar 31, 2018
I haven't served this yet , but I have tasted it. I know my family will love it. Before serving tonight, I plan on throwing some sunflower seeds in the salad. I cut down on the sugar because we are all trying to cut down on carbs.
Mar 27, 2018
I made this broccoli salad for a family dinner over the weekend. Everyone enjoyed it and some asked me for the recipe. I followed the recipe exactly, except I used apple cider vinegar instead of red wine vinegar and I used about 1 tablespoon more of sugar. It was the perfect balance of sweet, sour and salty and the shredded cheese added an extra "boost" of creaminess. Next time I make it, I may add some shredded carrot just to add a little more sweetness, color and crunch. DELICIOUS!! Definitely 5 stars!!!!
Oct 19, 2017
Oh, my goodness!!!! This is awesome!!!!!!!!!! Have to admit, I did cook the broccoli a little bit. ;)If i eat raw broccoli, it has to be grated very small and I didn't want to fuss with it. This recipe is definitely a keeper. DELICIOUS!!!!!!
Mar 27, 2017
Made this for supper tonight and it was delicious! I had made a recipe similar to this before that used white vinegar but the red wine vinegar in this recipe really gave the dressing a great flavor! My husband's comment was make sure you don't lose this recipe!
Sep 2, 2012
I started making this salad when I found it in the 2004 Taste of Home cookbook. It is wonderful and I always get rave reviews. I never have leftovers.
Mar 3, 2012
Soooooooo good! Served this to friends as a side to meatballs and mashed potatoes and it was excellent! My husband requests this often now!
Jun 30, 2011
Great recipe!!! New family favorite! We don't care for raw vegetables so we blanched the broccoli first then a cold ice bath.