This Bacon and Blue Broccoli Salad recipe is the perfect spring and summer side. The smokey bacon, sharp red onion, and blue cheese flavors blend beautifully for a tasty twist on the classic broccoli salad!
This Bacon and Blue Broccoli Salad recipe is perfect for those warm weather picnics and potlucks! The flavors are just absolutely amazing! It is actually one of my most favorite recipes from my cookbook! Previous to now, that was the only way to get this recipe. But it’s one of my favorites, so I just had to share it here on the blog for everyone to try!
Even those who aren’t big blue cheese fans will like this. The flavors blend beautifully – all that smokey bacon and the sharpness from the red onion and blue cheese!
Do I have to use blue cheese?
You don’t have to use blue cheese if you’re not a fan. Feta cheese crumbles or any other crumbled cheese can serve as a substitute. However, I highly recommend giving the blue cheese a try in this recipe. Something like gorgonzola works, too!
Many people who typically don’t like blue cheese find that they actually enjoy it in this dish. It’s worth a shot—you might be pleasantly surprised, just like my non-blue-cheese-loving friends!
I also find that the small plastic containers of blue cheese crumbles have a milder flavor than the chunks of blue cheese. If you want more flavor, opt for a similarly sized chunk of blue cheese and crumble it yourself.
How to Cut Broccoli into Florets
Cutting broccoli for a salad can be a bit messy, but doing it right makes a world of difference. Here’s how to keep things tidy:
- Rinse and Trim: Give your broccoli a good rinse and trim off the bottom of the stem. If the stem’s thick, peel away the tough outer layer.
- Find the Branches: Spot where the florets branch off from the main stem. That’s your cutting guide.
- Cut the Florets: Slice through the base of each branch, separating the florets. If some are too big, cut them down to size.
- Clean Up: Check for any thick stems still attached and trim them off. Don’t toss the peeled stems; slice them up for a crunchy addition to your salad.
Following these steps will help you manage the mess and get perfectly cut broccoli florets for your broccoli salad. Now you’re all set to toss up a delicious and fresh dish! If you need a visual step-by-step, check this out.
Other Non-Leafy Salad Recipes:
Easy Broccoli Salad – This quick and easy recipe for Broccoli Salad combines the best ingredients for a no-cook side dish perfect for warm summer gatherings.
Easy Pea Salad – This Easy Pea Salad recipe only calls for 5 ingredients and is ready in about 15 minutes! Made with frozen peas, mayo, ranch dressing, red onion, and diced ham, it’s the perfect side for nearly any occasion.
Simple Cucumber and Onion Salad – A simple cucumber and onion salad that combines flavors of sweet onion and tart vinegar to create a beloved, quick and easy recipe.
Tomato, Cucumber, and Onion Salad – This cool, crisp, and tangy Tomato, Cucumber, and Onion Salad is quick, easy, and was a summer staple at our house. You can follow my recipe to a tee or make it your own! There’s lots of room for improvisation with this side dish.
Carrot Cranberry Salad – This recipe for Carrot Cranberry Salad swaps the classic raisins for dried cranberries and adds in pineapple, toasted pecans, and lemon for a bright, fresh, crunchy side your family will love!
Recipe Card
Bacon and Blue Broccoli Salad
Ingredients
- 1 large bunch broccoli (washed and chopped (about 5 cups))
- 1 medium red onion (chopped)
- 1 (4-ounce) container blue cheese crumbles
- 5 slices crispy cooked bacon (crumbled (or about 1/3 cup of crumbled bacon from a pouch – just use real bacon))
- 1 cup mayonnaise
- 2 tablespoons cider vinegar
- salt
- pepper
Instructions
- In a large bowl combine the broccoli, onion, blue cheese, and bacon.
- In a small bowl combine the mayonnaise and cider vinegar. Add the dressing to the broccoli, and toss to coat. Add salt and pepper to taste.
- Refrigerate at least 1 hour to allow the flavors to blend. Taste and add additional salt and pepper to taste before serving.
Nutrition
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
From Original Post – March 31, 2016
This week has been full of gentle reminders to be grateful.
The sweet, 78-year-old lady that I had the honor of photographing her wedding just a few years ago passed away Sunday after a battle with pancreatic cancer. I was so inspired by her later-in-life love story. It was heart breaking to hear the news. I find myself grateful for the chance to have known her and to be a tiny part of that story.
We’ve faced a few “challenges” with our sweet little boy this week as he finds his way and place in this great big world. As frustrating as those “challenges” have been, I find myself grateful for the opportunity that God has given Heather and me to parent this little miracle – knowing all the while that many folks are never given that opportunity.
Two years ago today, I had the unbelievable opportunity to share my food with the world on a national platform by being on the Today Show. It was nothing short of amazing. I’m grateful for the opportunities my little book has given me over the past two years. I’ve gone and done things that I never imagined I would ever go and do.
And I’m grateful for these little reminders to be grateful. In a world where it seems that everyone feels they are owed something, I appreciate the reminder to stop and be grateful for what I have.
What are you grateful for today? I’d love for you to share with me in the comments below.
Millie A Howard-Metcalf
Do you have recipe for Hot water cornbread? We called it fried cornbread when I was coming up; Thanks I just love your easy recipes
Thanks, Mille! I sure do! My mom always called it fried cornbread, too. https://southernbite.com/hot-water-cornbread/
Mary Catherine
This was THE BEST raw broccoli salad I have ever made! I followed the instructions as written and just threw in a handful of sunflower seeds at the end, just because my old recipe uses them. Thanks, Stacey, for another winning recipe! (and it was super easy to assemble)
Love the idea of the sunflower seeds!
Kris
I’m not a fan of bleu cheese but my husband is. I made this salad for him and to my surprise I tried it…and liked it! I didn’t make any changes to it. Thank you Stacey for another great recipe.
That’s amazing! I’m so excited to hear you enjoyed it, Kris!!
Jacque
Hi Stacey, Im thankful I found your blog on FB, because with your recipes, they make my life so much simpler. Im thankful for all my children, some near some far, but they always keep in touch no matter how busy their lives can be. I did not know you had a cook book, wow, super thankful going out to buy it tomorrow. I will say I wish we had church services because I greatly miss them and the amazing messages given
Amen
You are so sweet, Jacque! I’m so thankful for YOU and your super kind words!!
Ellen Allen
Add a few plumped raisins for a small contrasting element … you’ll be glad you did… I LOVE THIS RECIPE!!! Thanks for sharing it Stacey!!!
I’m not a huge raisin fan, but I think doing the same with dried cranberries would be a great idea!
marye
I need to try this version! I love the addition of the bleu cheese! Thankfulness and gratitude seem to be a couple of those things that have become increasingly difficult to find – the more we have the more we want it seems. Too many people realize too late how valuable relationships are. 🙂
So true, unfortunately. We each have so much to be grateful and thankful for – if we only stopped long enough to see it. Hope you’ll enjoy the salad!
Becky
I make it exactly as written, and it’s fantastic!
Just made it this morning for tonight. One of our favorite salads! I actually crave it.
Awesome, Becky! Love hearing that!
Titan Tyler
We love this with hard boiled eggs added
Sounds like a great addition!
Becca Heflin
Stacey,
I’m about to venture onto a way of life that I never dreamed that I would. I’m about to put down the carb addiction and pick up a low carb lifestyle. *gulp*
The great news is that, thanks to you, I can eat as much bacon blue broccoli salad as I want to! The only carbs in it are from the broccoli, and those are GOOD carbs! 😀
Yes! I know lots of people who’ve had success on a low carb diet. Good luck!
WinnieMom
Love Broccoli Salad. Mine is very similar. Never make the same one twice as I use what I have on hand. I do like to add toasted pecans and use Vidalia onions. I substitute 1/2 cup mayo for 1/2 cup sour cream or Mexican creama. I don’t add the dressing though until about an hour before serving. Will have to try the blue cheese as that is one of my favorite dressings. Really enjoy your recipes as they are so adaptable to family choices.
Jennette
Made this and added chopped pecans as someone else noted. ~WOW~ is this great! Thanks for the recipe. We are all blessed, aren’t we?
Yes we are, Jennette! So glad you enjoyed it!
Anne
I love this recipe. It is great. The one I make is a little different. I add chopped strawberries, craisans, chopped pecans and leave out the blue cheese. I am making it tonight and I think I add the crumbles because I do have some.
Sounds delish!!
Patti Moss
I’m grateful for Springtime and the reminder of new birth. We have a blessed Creator that’s given us so much to look forward to while we’re here in this wonderful world that He gave us. Thank You, Stacey, for your sweet spirit. I know that you and Heather are great parents to that little fella of yours. I look forward to trying one of my favorite salads with a different twist!
🙂 Thanks so much, Patti!
Karen
Big Praise to God! We are all so thankful for you and everything you do to inspire us all to be better!
That’s so sweet. Thanks, Karen!
Debra
I am thankful for the everyday things. When my ten year old son comes up and just gives me a hug just because life is great! Take time to cherish everyday! Thank you for your site and recipes. I am going to make the broccoli salad.
🙂 Enjoy, Debra!
MARSHA L
You said to say something we are grateful. I am grateful that ORU where my daughter is in Tulsa had a spring revival last night so many prayers went up! Last night even though Tulsa had tornadoes hit, ORU was not touched but protected by the hands of God watching over the campus.
🙂
Kathi
This one of my favorite salads, I’ve not had it with blue cheese, I do like blue cheese. Will have to try this one.
Thanks!
It’s so good!
Kari
Yum! This looks amazing. Bacon and blue cheese is such a great combo!
Kari
http://www.sweetteasweetie.com
One of my favs, for sure!