Best 9 Marties Broccoli Salad With Bacon And Cheese Recipes

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Martie's Broccoli Salad with Bacon and Cheese is a classic side dish that is perfect for potlucks, picnics, and barbecues. It is a crunchy, creamy, and flavorful salad that is sure to please everyone. The combination of broccoli, bacon, cheese, and a tangy dressing makes this salad irresistible. If you are looking for a delicious and easy-to-make broccoli salad, then this is the recipe for you.

Check out the recipes below so you can choose the best recipe for yourself!

MARTIE'S BROCCOLI SALAD WITH BACON AND CHEESE



Martie's Broccoli Salad with Bacon and Cheese image

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.

Provided by Kevin Gorton

Categories     Salad     Vegetable Salad Recipes     Broccoli Salad Recipes

Time 1h35m

Yield 12

Number Of Ingredients 8

1 pound bacon
1 head broccoli, or more to taste
1 red onion, chopped
1 cup golden raisins
1 (8 ounce) package shredded sharp Cheddar cheese
¾ cup mayonnaise
¼ cup white sugar
1 tablespoon white vinegar

Steps:

  • 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.

Nutrition Facts : Calories 310.6 calories, Carbohydrate 18.4 g, Cholesterol 38.5 mg, Fat 22.5 g, Fiber 1.3 g, Protein 10.6 g, SaturatedFat 7.3 g, Sodium 491 mg, Sugar 13.4 g

BROCCOLI SALAD WITH BACON



Broccoli Salad with Bacon image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Microwave 5 cups broccoli florets and 1 tablespoon water in a bowl, covered, 2 minutes. Combine 1/4 cup cider vinegar, 1/2 thinly sliced shallot and 1 teaspoon sugar in a small bowl; set aside. Cook 3 bacon slices in a skillet until crisp, 6 to 8 minutes; drain, then crumble. Stir 1 tablespoon bacon drippings and 3 tablespoons sour cream into the vinegar mixture. Toss with the broccoli, 1/3 cup dried cranberries and the bacon. Season with salt and pepper.

MARTIN'S BROCCOLI SALAD



Martin's Broccoli Salad image

Provided by Food Network

Categories     side-dish

Time 15m

Yield 8 to 10 servings

Number Of Ingredients 9

1 cup mayonnaise
1/2 cup sugar
1/4 cup apple cider vinegar
1 pound chopped broccoli
3/4 cup shredded Cheddar
1/2 cup chopped pecans
1/3 cup sun-dried cranberries
1/4 cup chopped green onions
3 slices cooked bacon, medium chopped

Steps:

  • For the dressing: Whisk together the mayo, sugar and vinegar in a large bowl.
  • For the salad mix: Toss the broccoli, cheese, pecans, cranberries, green onions and bacon in a large bowl. Fold in the dressing until mixed thoroughly. Enjoy.

CHEDDAR BROCCOLI SALAD



Cheddar Broccoli Salad image

This crunchy salad is often on our Sunday dinner menu, and we like to take it to potlucks. We never tire of it, and judging by the compliments, our friends enjoy it as much as we do. -Melody Mellinger, Myerstown, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 7

6 cups fresh broccoli florets
1-1/2 cups shredded cheddar cheese
1/3 cup chopped onion
1-1/2 cups mayonnaise
3/4 cup sugar
3 tablespoons red wine vinegar
12 bacon strips, cooked and crumbled

Steps:

  • Place broccoli, cheese and onion in a large bowl. Mix mayonnaise, sugar and vinegar; toss with broccoli mixture., Refrigerate, covered, at least 4 hours. Stir in bacon just before serving.

Nutrition Facts : Calories 521 calories, Fat 44g fat (11g saturated fat), Cholesterol 46mg cholesterol, Sodium 519mg sodium, Carbohydrate 23g carbohydrate (20g sugars, Fiber 2g fiber), Protein 9g protein.

FRESH BROCCOLI SALAD WITH BACON



Fresh Broccoli Salad with Bacon image

Since this salad seems to be compatible with anything on a menu, I often make it when asked to bring a dish to a group gathering, I first tasted it when visiting a relative in Florida, and I just couldn't return home without the recipe!

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 7

1 bunch broccoli (about 1 pound), cut into florets
1/2 small red onion, chopped
1 cup shredded mozzarella cheese
8 bacon strips, cooked and crumbled
1/4 cup sugar
1/2 cup mayonnaise
1 tablespoon white wine vinegar

Steps:

  • Place broccoli, onion, cheese and bacon in a salad bowl; set aside. In a small bowl, combine sugar, mayonnaise and vinegar; mix until the sugar dissolves and mixture is smooth Just before serving, pour dressing over salad and toss.

Nutrition Facts :

BROCCOLI SALAD WITH BACON



Broccoli Salad with Bacon image

I can never get enough of this broccoli salad. Salty bacon, crunchy sunflower kernels, and a hint of sweetness and vinegar.

Provided by Issaarnold

Categories     Salad     Vegetable Salad Recipes     Broccoli Salad Recipes

Time 45m

Yield 8

Number Of Ingredients 7

1 pound bacon
1 bunch broccoli, finely chopped
½ cup sunflower seeds
½ cup diced red onion
¾ cup mayonnaise
¼ cup white sugar
2 tablespoons white vinegar

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and let cool enough to handle, 5 to 10 minutes. Crumble.
  • Combine crumbled bacon with broccoli, sunflower seeds, and red onion in a large bowl.
  • Mix mayonnaise, sugar, and vinegar together in a separate bowl. Pour over broccoli mixture and mix together. Refrigerate for at least 20 minutes before serving.

Nutrition Facts : Calories 342.6 calories, Carbohydrate 12.4 g, Cholesterol 28.3 mg, Fat 28.9 g, Fiber 1.9 g, Protein 10.1 g, SaturatedFat 5.4 g, Sodium 561 mg, Sugar 7.8 g

BROCCOLI, BACON AND CHEESE SALAD



Broccoli, Bacon and Cheese Salad image

This is a delicious summer salad, however I make any time of the year. It is always a big hit with family, friends and at church functions. We love it. It is easily made as a lowfat version, using low fat cheese and low fat mayo, even can use Splenda instead of sugar. Serving size is 1/2 cup. I obtained this recipe from Pillsbury Simple Summer Recipes Cookbook in approximately 1990. This is my first post to Recipe Zaar. I really hope you enjoy it.

Provided by Bobtail

Categories     Vegetable

Time 25m

Yield 9 serving(s)

Number Of Ingredients 8

3 cups broccoli florets
2 ounces shredded cheddar cheese
1/3 cup raisins
1/4 cup chopped red onion
1/2 cup mayonnaise or 1/2 cup salad dressing
2 tablespoons sugar
2 teaspoons lemon juice
8 slices bacon, cooked crisp and crumbled and set aside. hint,bacon will cook faster and crispier if you cut it up i

Steps:

  • Mix up your dressing ingredients and set aside.
  • Mix all the dry salad ingredients (not the bacon) in a large salad bowl.
  • Pour the dressing over the other salad ingredients, mix well.
  • Mix in the bacon just before serving the salad.

CHEESY BACON BROCCOLI SALAD



Cheesy Bacon Broccoli Salad image

This recipe is so tasty. It's simple to make and goes great with almost anything. A great way to get kids to eat their broccoli.

Provided by lee3789

Categories     Vegetable

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 head broccoli, cut in bite size
1 red onion
1/2 cup cheddar cheese
1 cup mayonnaise
2 teaspoons white wine vinegar
4 tablespoons white sugar
bacon bits (optional)
1 dash salt and pepper

Steps:

  • mix dressing ingredients on high speed.
  • mix the dressing in with the salad and its ready to go.
  • my kids love this salad.

Nutrition Facts : Calories 112.2, Fat 3.5, SaturatedFat 2, Cholesterol 9.9, Sodium 92.7, Carbohydrate 17, Fiber 3, Sugar 10.9, Protein 5.4

BROCCOLI SALAD WITH CHEDDAR AND WARM BACON VINAIGRETTE



Broccoli Salad With Cheddar and Warm Bacon Vinaigrette image

Broccoli salads are a dime a dozen, but this one, which is adapted from Ashley Christensen's cookbook, "Poole's: Recipes From a Modern Diner," is a game-changing celebration of flavors, colors and textures: broccoli, toasted pecans and red grapes are cloaked in a warm bacon-scallion vinaigrette, then sprinkled with small chunks of sharp white Cheddar. Ms. Christensen's recipe, which uses the florets as well as the stalks, asks you to blanch the broccoli (cooking it for a few minutes in generously salted boiling water, then shocking it with salted iced water). It takes a little extra time, but the crisp-tender, bright green broccoli, seasoned inside and out, is your just reward. Try not to eat the entire bowl yourself.

Provided by Margaux Laskey

Categories     salads and dressings, vegetables, side dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 11

Kosher salt
1 bunch broccoli (about 1 1/4 pounds), ends trimmed
1/2 cup pecan halves
4 ounces bacon, diced
3 tablespoons olive oil
2 teaspoons Dijon mustard
2 tablespoons red wine vinegar
4 green onions, white and light green parts only, chopped
Black pepper
1 cup halved red seedless grapes
4 ounces aged white cheddar, sliced thin and crumbled

Steps:

  • Bring a large pot of generously salted (use about 1/2 cup kosher salt) water to a boil. Set up an ice bath next to the stove and generously salt (about 1/4 cup kosher salt) that water as well.
  • Cut the broccoli stems from the heads; slice the florets into small pieces, each about 1-inch long. Peel the stems with a peeler and cut each stem in half lengthwise, then slice into 1/2-inch-thick half-moons. Add broccoli to the boiling water and blanch for 30 seconds; transfer to the ice water to shock the broccoli and stop the cooking. Drain broccoli in a colander, then set aside (still in the colander) to drain completely.
  • In a large dry skillet, toast pecans over medium heat until they smell nutty, about 1 minute; remove pecans and set aside. Return skillet to medium heat and add bacon and oil. Cook, stirring occasionally, until bacon has rendered its fat and is crispy, about 10 minutes. Turn heat to low and whisk in mustard and vinegar. Add green onions and pecans and season generously with black pepper.
  • In a large bowl, combine broccoli and grapes. Pour the contents of the skillet into the bowl and toss to combine; season to taste with salt and pepper. Sprinkle with the cheddar and toss right before serving.

Nutrition Facts : @context http, Calories 246, UnsaturatedFat 13 grams, Carbohydrate 10 grams, Fat 20 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 6 grams, Sodium 331 milligrams, Sugar 5 grams, TransFat 0 grams

Tips:

  • Use fresh broccoli: Fresh broccoli florets are more flavorful and have a better texture than frozen broccoli.
  • Blanch the broccoli: Blanching the broccoli florets helps to preserve their color and crispness.
  • Use a variety of cheese: A combination of cheddar, mozzarella, and Parmesan cheeses gives this salad a rich and flavorful taste.
  • Cook the bacon until it is crispy: Crispy bacon adds a smoky and salty flavor to the salad.
  • Use a homemade dressing: A simple dressing made with mayonnaise, sour cream, and vinegar adds a creamy and tangy flavor to the salad.
  • Chill the salad before serving: Chilling the salad for at least 30 minutes before serving allows the flavors to meld together.
  • Serve the salad with a variety of toppings: Suggested toppings include crumbled bacon, chopped nuts, sliced hard-boiled eggs, and diced celery.

Conclusion:

Martie's Broccoli Salad with Bacon and Cheese is a delicious and easy-to-make side dish that is perfect for potlucks, picnics, and barbecues. The combination of fresh broccoli, crispy bacon, and flavorful cheese makes this salad a crowd-pleaser. With a few simple tips, you can make this salad even better.

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