1581 Ratings
  • 5 star values: 1159
  • 4 star values: 293
  • 3 star values: 78
  • 2 star values: 28
  • 1 star values: 23

This recipe is requested at every family gathering. Let it be your next dish that they crave! I like this dish to be prepared at least two hours before serving. Be sure to have copies of the recipe on hand, as everyone will ask for it!

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and crumble.

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  • In a large bowl, combine broccoli, cheese, bacon and onion.

  • Prepare the dressing in a small bowl by whisking together the red wine vinegar, sugar, pepper, salt, mayonnaise and lemon juice. Combine dressing with salad. Cover, and refrigerate until ready to serve.

Nutrition Facts

273 calories; 24 g total fat; 35 mg cholesterol; 543 mg sodium. 7.3 g carbohydrates; 8.1 g protein; Full Nutrition


Reviews (1201)

Read All Reviews

Most helpful positive review

Rating: 5 stars
02/14/2006
This recipe is so good my whole family loved it. My dad wanted me to make more so he could take it to work the next day. since he is on a diet i used non-fat plain yogurt instead of mayo and he didnt even know the differnace. using the yogurt instead of the mayo cut out a lot of the fat and not a lot of the taste. will continue to make this recipe with yogurt.
(399)

Most helpful critical review

Rating: 1 stars
01/11/2004
I got one word-BIZARRE! I think it would be good without the pepper. I even used half of the recommended amount and it really tasted funny. My husband said he wanted to like it but then you just get this weird taste in your mouth. The pepper throws everything off. Word of caution-make the dressing without the pepper than take a teaspoon out and try it with the pepper to see if you like it before ruining the whole dish. I wish I would of done this!
(5)
1581 Ratings
  • 5 star values: 1159
  • 4 star values: 293
  • 3 star values: 78
  • 2 star values: 28
  • 1 star values: 23
Rating: 5 stars
02/14/2006
This recipe is so good my whole family loved it. My dad wanted me to make more so he could take it to work the next day. since he is on a diet i used non-fat plain yogurt instead of mayo and he didnt even know the differnace. using the yogurt instead of the mayo cut out a lot of the fat and not a lot of the taste. will continue to make this recipe with yogurt.
(399)
Rating: 2 stars
01/03/2010
I have made a version of this for years. I thought this one might be a different and delicious change. Not so... This was way too peppery too much cheese and the red wine vinegar(and the lemon juice) made it almost bitter.
(333)
Rating: 5 stars
09/27/2006
Had to review this again since I've made it at least 6 to 8 times this summer. It was fabulous the 1st time I made it and has become a favorite. I don't measure ingredients any longer and I vary them with what I have on hand. Plumped raisins and sunflower seeds make it extra good but it's great without.It's a wonderful make-ahead dish and left-overs keep nicely. I always double the dressing using Splenda red wine or cider vinegar and light mayo.THE BEST! deserves 6 stars!
(250)
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Rating: 5 stars
05/29/2003
I love this salad! I use one head of cauliflower and one head of broccoli and the combination is remarkable. Great for pot-lucks.
(121)
Rating: 4 stars
06/29/2003
I used a yellow onion as that is what I had and it worked fine. I think the cheddar cheese is a must. I would recommend chopping the broccoli rather small in order to incorporate the dressing for best flavor. Very good recipe.
(86)
Rating: 5 stars
10/06/2006
Loved this dish. It's very pretty and easy to build and delicious. Couple of suggestions especially with some of the negative comments from other reviews in mind. 1st cook the broccoli it not only tenderizes it it changes the flavor I used steamed leftover broccoli and my wife and teen son loved it. You can choose the level of al dente to be satisfied with. Use the red onion but cook it just enough to knock down the brightness of the onion flavor. Use a dry non-stick pan and just cook it enough to dry it out a bit don t cook so much you start to change the color and let it keep most of it s crunchy texture. A word about the bitter flavor some reviewers ran into. There wasn t a hint of it in our dish. Is it possible that these folks were using pre-squeezed products? If so have to recommend against it. Bitterness is most likely from seeds or from product that s turned in the fridge. But really just created the recipe as written including the sugar and loved it. Good this next day too.
(71)
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Rating: 5 stars
05/28/2003
The salad was very good and I will definitely make again. I did not use the recommended amount of pepper after reading the other reviews. I used about 1/2 tsp each salt and pepper.
(69)
Rating: 5 stars
01/16/2004
This was very good. I used a bag of frozen cut broccoli and splenda.
(44)
Rating: 5 stars
08/30/2003
It was great! I bought fresh broccoli floweretts at the bulk food store and chopped them. I also substituted Splenda for the sugar to use in our low-carb diet. My husband really loved it
(43)