This broccoli salad recipe is from my mother-in-law Martie and is always a crowd pleaser at family events and church picnics. The combination of bacon, cheese, and raisins gives it a sweet and salty taste.



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


Instructions Checklist
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes. Drain bacon slices on paper towels. Let cool enough to handle, about 5 minutes. Crumble into a small bowl.

  • Cut broccoli into florets, dice up the stems, and put all into a large bowl. Mix in onion. Add raisins and Cheddar cheese. Stir in crumbled bacon.

  • Combine mayonnaise, sugar, and vinegar in a small bowl. Pour over broccoli mixture. Mix until completely covered. Refrigerate for 1 hour before serving.

Cook's Note:

You can use black Thompson raisins instead of golden.

Substitute Miracle Whip(R) for mayonnaise if preferred.

Dice Cheddar cheese instead of shredding, if preferred.

Nutrition Facts

310.6 calories; protein 10.6g 21% DV; carbohydrates 18.4g 6% DV; fat 22.5g 35% DV; cholesterol 38.5mg 13% DV; sodium 491mg 20% DV. Full Nutrition


Rating: 5 stars
I really enjoyed this! A nice balance of flavors and textures throughout. The only thing I did different was to use less onion, raisins and cheese, personal preference. Would make a great BBQ or potluck dish. Read More