Ingredients
Equipment
Method
Instructions
- Cook the Bacon: Start by cooking the bacon until it's nice and crispy. You can do this in a skillet over medium heat, in the oven, or in an air fryer—whatever your preferred method is. Once cooked, transfer the bacon to a paper towel-lined plate to drain and cool. When it's cool enough to handle, crumble it into small pieces.
- Prepare the Vegetables: While the bacon is cooking, get your vegetables ready. Wash and thoroughly dry the broccoli head. Cut the broccoli into small, bite-sized florets. Finely chop the red onion and the seeded jalapeños. Add the broccoli, onion, jalapeños, and grated cheddar cheese to a large mixing bowl.
- Whisk the Dressing: In a separate, smaller bowl, create the creamy dressing. Whisk together the mayonnaise, plain Greek yogurt, apple cider vinegar, Dijon mustard, salt, and a few grinds of black pepper until the mixture is smooth and completely combined. Taste and adjust seasoning if needed.
- Combine and Chill: Pour the dressing over the broccoli mixture in the large bowl. Add the crumbled bacon. Use a spatula or large spoon to gently fold everything together, making sure all the broccoli florets are evenly coated. For the best flavor, cover the bowl and let the salad chill in the refrigerator for at least 30 minutes to allow flavors to meld.
Notes
For the best results, ensure broccoli florets are very dry to prevent a watery salad. Use thick-cut bacon and let it cool completely before adding. For meal prep, consider storing the crumbled bacon separately and adding it just before serving to maintain maximum crispiness. This recipe is adaptable; you can add shredded chicken for more protein, make it vegetarian by omitting bacon and adding sunflower seeds, or add dried cranberries for a sweet and savory flavor.