Introduction

This Quick Broccoli Ranch Salad is a fresh and flavorful side dish perfect for any occasion. Packed with crunchy broccoli, creamy ranch dressing, and savory bacon, it’s easy to prepare and sure to please a crowd.

A close-up view of a clear glass bowl filled with a broccoli salad, showing bright green broccoli florets coated in a creamy white dressing. Mixed within the salad are small cubes of orange-yellow cheddar cheese, crisp reddish-brown bacon bits, and small pieces of purple-red red onion, creating a colorful mix. The broccoli pieces have a rough, textured look with small buds, while the dressing smoothly coats all ingredients. The bowl sits atop a white marbled surface, adding a clean contrast to the vibrant colors. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 cups broccoli florets
1/2 cup mayonnaise
1/2 cup sour cream
3 tablespoons ranch flavoring
2 teaspoons lemon juice
4 oz cheddar cheese, cubed
1/2 cup finely chopped red onion
2 oz crispy bacon, crumbled (approximately 8 slices)

Instructions

Step 1: In a medium bowl, combine the mayonnaise, sour cream, lemon juice, and ranch seasoning. Mix thoroughly until smooth. Then stir in the finely chopped red onion to add extra flavor and texture.
Step 2: Place the broccoli florets in a large bowl. Pour the prepared dressing over the broccoli and gently toss to coat each floret evenly.
Step 3: Add the cubed cheddar cheese and crumbled bacon to the broccoli mixture. Stir gently to combine all ingredients. Cover the bowl and chill in the refrigerator for at least 30 minutes, up to 2 hours, to let the flavors meld.
Step 4: After chilling, give the salad a final toss to mix everything well. Serve the salad cold as a delicious side dish or light meal. Enjoy!

Tips & Variations

Substitute Greek yogurt for sour cream to make the dressing lighter and add extra protein.
Use smoked paprika or a dash of cayenne pepper in the dressing for a subtle smoky or spicy kick.
Add toasted sunflower seeds or sliced almonds for extra crunch and texture.

Storage

Store the salad covered in the refrigerator for up to 2 days for best freshness. Give it a gentle toss before serving again. Because of the fresh broccoli and dairy-based dressing, it’s best enjoyed within a couple of days. The cheese and bacon may become softer over time, so serve chilled for the best texture.

How to Serve

A close-up of a spoonful of broccoli salad shows three main layers: bright green broccoli florets covered in creamy white dressing, small chunks of yellow cheddar cheese sitting on top, and crispy reddish-brown bacon bits scattered around. Thin slices of purple-red onion add color and texture mixed with the dressing. The spoon is held over a clear glass bowl filled with more of the same salad, set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli for this salad?

Frozen broccoli tends to be softer and watery when thawed, which can affect the salad’s texture. For best results, use fresh broccoli florets. If you must use frozen, thaw and drain thoroughly before adding to the dressing.

Is this salad suitable for meal prep?

Yes, this salad can be made a few hours ahead or the day before serving. Keep it refrigerated and toss gently before serving to refresh the dressing and flavors.