Opa's broccoli salad with crumbled peppered bacon, sharp cheddar, and red onion, Fredericksburg, Texas
1 min read

Opa’s Broccoli Salad

Opa's Broccoli Salad

Opa's Smoked Meats
Servings

12

Prep Time

15 minutes

Cook Time

10 minutes

Cuisine

American

Category

Salad

Difficulty

Easy

Best For

Potlucks & cookouts

The broccoli salad that disappears first at every potluck. Crisp raw broccoli, sharp cheddar, and red onion get tangled in a tangy-sweet dressing and finished with crumbled Opa's Peppered Bacon, which brings the smoke and the crunch. It comes together in minutes and only gets better while it waits.
Opa's Broccoli Salad

Ingredients

  • 8 slices Opa's Peppered Bacon
  • 2 heads fresh broccoli, chopped
  • 1-1/2 cups sharp cheddar cheese, shredded
  • 1/2 large red onion, chopped
  • 1/4 cup red wine vinegar
  • 2 tablespoons white sugar
  • 2 teaspoons ground black pepper
  • 1 teaspoon salt
  • 2/3 cup mayonnaise
  • 1 teaspoon fresh lemon juice

Directions

  1. Crisp the bacon. Cook the Opa's Peppered Bacon in a large, deep skillet over medium heat, turning occasionally, until crisp, 8-10 minutes. Drain and crumble.
  2. Combine. In a large bowl, combine the broccoli, cheese, bacon, and onion.
  3. Dress and chill. In a small bowl, whisk together the red wine vinegar, sugar, pepper, salt, mayonnaise, and lemon juice. Toss with the salad, cover, and refrigerate until ready to serve.

Frequently Asked Questions

  1. Does Opa's Peppered Bacon need to be cooked?

    Yes. Peppered Bacon is raw and must be cooked fully before it goes in the salad.

  2. Can I make it ahead?

    Yes. It's better after an hour or more in the refrigerator, and it keeps for a day or two.

  3. How do I keep the bacon crisp?

    Stir it in just before serving if you're making the salad well ahead.