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Broccoli salad always tastes special to me.  I love the combination of the broccoli flavor with the bacon and onions, topped off by a creamy dressing.

I think I have had at least ten different versions of broccoli salad in the last 5 years and if you search the internet for a recipe you come up with thousands.  I don’t know if I have ever tasted one I didn’t like!  My criteria for this salad was to add no sugar or anything else that was sweet, yet still have the amazing taste, I think I pulled it off.  I went for a tangy and flavor packed dressing, with some balsamic vinegar for a touch of sweetness, and honestly I didn’t miss the sugar or the traditional raisins put in the salad.

The overall flavor of the salad is wonderfully refreshing.  I am happy to report I managed to leave the sugar out of the salad and still loved it!  A great side dish to any dinner or barbecue with friends.

  • 5-6 cups broccoli florets, cut small
  • 6 slices of bacon, cooked and crumbled
  • 2 hard boiled eggs, diced
  • 1 1/2 cups diced tomato, seeded
  • 1 cup diced red onion
  • 1 cup cheddar cheese, cubed
  • 1 cup mayonnaise
  • 3 Tbs. balsamic vinegar
  • 1 1/2 Tbs. fresh lemon juice
  • 2 cloves garlic, minced or pressed
  • salt and pepper to taste

Broccoli Salad

In a large bowl combine broccoli florets, bacon, eggs, tomato, onion, and cheese.  Mix until well combined and set aside.

In a small bowl stir together the mayonnaise, vinegar, lemon juice, garlic, salt and pepper.  Taste the dressing and adjust seasonings as desired.

Pour the mayonnaise dressing over the broccoli mixture and stir to combine.  Refrigerate the salad for a few hours (or a few days) before serving to chill and combine the flavors.  Serve cold and enjoy!