This make-ahead broccoli salad recipe is very easy and can be refrigerated up to one week.
Ingredients
- bunches broccoli, cut into bite-sized florets: 2 piece
- and crumbled bacon: 1 pound (cooked)
- sharp Cheddar cheese: 1 pack (8 ounce pack, shredded)
- medium onion: 1 piece (diced)
- mayonnaise (such as Hellmann's®): 1 cup
- white sugar: 0.5 cup
- cider vinegar: 0.25 cup
Metric Conversion
Stages of cooking
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Toss broccoli, cooked bacon, Cheddar cheese, and onion together in a resealable container. Mix mayonnaise, sugar, and cider vinegar together in a separate container until well blended. Refrigerate both until chilled, 30 minutes or up to 1 week.
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Just before serving, add dressing to the salad and toss to coat.
