Hamdi Saidani Paula Deen’s Broccoli Salad is made with broccoli, cherry tomatoes, sharp cheddar cheese, mayonnaise, raisins, red onion, crumbled bacon, and a hint of sugar and white vinegar. This easy broccoli salad recipe creates a delicious side dish that takes about 15 minutes to prepare and can serve up to 6 people.
Ingredients Needed:
- 1/4 cup sugar
- 1/2 cup halved cherry tomatoes
- 2 tablespoons white vinegar
- 8 oz cut into very small chunks sharp cheddar cheese
- 1 cup mayonnaise
- 1/2 cup optional raisins
- 1/2 cup chopped red onion
- 6 to 8 slices cooked crumbled bacon
- 1 head broccoli
How To Make Broccoli Salad?
- Prepare Broccoli: Trim off large leaves from the broccoli, remove tough stalks at the end, and wash thoroughly. Cut flowerets and stems into bite-size pieces and place in a large bowl.
- Add Salad Ingredients: Add the crumbled bacon, chopped red onion, optional raisins, and cheddar cheese chunks to the bowl with the broccoli.
- Make Dressing: In a small bowl, combine the sugar, white vinegar, and mayonnaise, stirring well to blend the ingredients.
- Combine and Toss: Pour the dressing over the broccoli mixture and toss gently until evenly coated.
Recipe Tips:
- Cut Broccoli into Small Pieces: This makes the salad easier to eat and ensures each bite has a good mix of flavors.
- Choose Sharp Cheddar Cheese: Sharp cheese gives a nice flavor contrast. Mild cheese may not taste as good in this salad.
- Make Bacon Extra Crispy: Crispy bacon adds the perfect crunch. Soft bacon won’t give the same effect.
- Mix Dressing Separately: Mixing the dressing first ensures it’s smooth and evenly coats the salad.
- Chill for Best Flavor: Letting the salad sit in the fridge for an hour improves the taste as the flavors come together.
How To Store Leftovers?
- Refrigerate: First, let the leftover broccoli salad cool to room temperature. Then, transfer it to an airtight container and store it in the refrigerator for up to 3 days.
Nutrition Facts
Serving Size: 1 of 6 servings
- Calories: 196 kcal
- Total Fat: 13.2 g
- Saturated Fat: 4.8 g
- Cholesterol: 701 mg
- Sodium: 301 mg
- Potassium: 423 mg
- Total Carbohydrate: 16.3 g
- Dietary Fiber: 2 g
- Sugars: 3 g
- Protein: 6.2 g
Try More Paula Deen Recipe:
- Paula Deen Cornbread Salad
- Paula Deen Chicken And Pastry
- Paula Deen Tomato Pie
- Paula Deen Crispy Batter Recipe For Deep Frying
Paula Deen Broccoli Salad
Description
Paula Deen’s Broccoli Salad is made with broccoli, cherry tomatoes, sharp cheddar cheese, mayonnaise, raisins, red onion, crumbled bacon, and a hint of sugar and white vinegar. This easy broccoli salad recipe creates a delicious side dish that takes about 15 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Prepare Broccoli: Trim off large leaves from the broccoli, remove tough stalks at the end, and wash thoroughly. Cut flowerets and stems into bite-size pieces and place in a large bowl.
- Add Salad Ingredients: Add the crumbled bacon, chopped red onion, optional raisins, and cheddar cheese chunks to the bowl with the broccoli.
- Make Dressing: In a small bowl, combine the sugar, white vinegar, and mayonnaise, stirring well to blend the ingredients.
- Combine and Toss: Pour the dressing over the broccoli mixture and toss gently until evenly coated.
Notes
- Cut Broccoli into Small Pieces: This makes the salad easier to eat and ensures each bite has a good mix of flavors.
- Choose Sharp Cheddar Cheese: Sharp cheese gives a nice flavor contrast. Mild cheese may not taste as good in this salad.
- Make Bacon Extra Crispy: Crispy bacon adds the perfect crunch. Soft bacon won’t give the same effect.
- Mix Dressing Separately: Mixing the dressing first ensures it’s smooth and evenly coats the salad.
- Chill for Best Flavor: Letting the salad sit in the fridge for an hour improves the taste as the flavors come together.
Paula Deen Broccoli Salad
