Description
A simple, no-cook side dish featuring raw broccoli florets, crispy bacon, sharp cheddar cheese, and creamy ranch dressing. This 5-ingredient salad is perfect for holidays and improves in flavor after chilling.
Ingredients
Scale
- 1 large head of fresh broccoli (about 4–5 cups chopped florets)
- 12 slices thick-cut bacon
- 1 cup (100g) sharp cheddar cheese, shredded
- 1 cup (240ml) ranch dressing
- Optional: ¼ cup diced green onions
Instructions
- Preheat oven to 400°F (200°C). Bake bacon on a lined baking sheet for 15-20 minutes until dark golden brown and crispy. Alternatively, cook in a skillet over medium heat.
- Transfer cooked bacon to a paper towel-lined plate to drain grease. Let it cool completely, then crumble into bite-sized pieces.
- Wash and dry the broccoli. Cut off florets and chop into bite-sized pieces. Chop tender stems as well.
- In a large mixing bowl, pour in the ranch dressing. If using green onions, add them now and whisk slightly to loosen.
- Add the broccoli florets and shredded cheddar cheese to the bowl. Toss with tongs or a large spoon until every piece is coated in dressing.
- Fold in the crumbled bacon gently.
- Cover and refrigerate for at least 1 hour (or up to 24 hours) to allow flavors to meld and broccoli to absorb dressing.
- Serve cold or at room temperature. Add a crack of black pepper if desired.
Notes
Use thick-cut bacon for better texture. Shred your own cheese to avoid anti-caking agents. Do not reheat this salad as it is meant to be eaten cold. Store in an airtight container in the fridge for up to 3 days. Do not freeze.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4
- Sodium: 580
- Fat: 24
- Saturated Fat: 9
- Carbohydrates: 15
- Fiber: 4
- Protein: 12
Keywords: broccoli salad, bacon ranch salad, holiday side dish, make-ahead salad, easy recipe, 5-ingredient recipe, creamy salad, Thanksgiving side