Sweet Paula Deen Broccoli Salad

If you ask me, Paula Deen’s broccoli salad is one of those potluck dishes that always gets people coming back for seconds.

This cold side salad brings together crisp broccoli florets with crispy bacon, sharp cheddar cheese, and sweet raisins. The creamy dressing made with mayonnaise, sugar, and a splash of vinegar ties everything together with just the right balance of sweet and tangy.

Cherry tomatoes and red onions add extra flavor and crunch to each bite. It’s the kind of salad that feels a little indulgent but still has plenty of vegetables in there.

It’s a crowd-pleasing side dish that’s perfect for barbecues, family gatherings, or any time you need to bring something to share.

What Kind of Broccoli Should I Use?

For this salad, you’ll want to grab a fresh head of broccoli from the produce section rather than the pre-cut florets in bags. A whole head gives you more control over the size of your pieces, and it’s usually fresher too. Look for broccoli with tight, dark green florets and firm stalks – avoid any that look yellowing or wilted. You’ll be cutting the broccoli into bite-sized florets for this recipe, and don’t worry about using the stems since we’re mainly focused on those tender floret tops. If your broccoli head is on the smaller side, you might want to grab two to make sure you have enough for a good salad base.

Options for Substitutions

This broccoli salad is pretty forgiving when it comes to swapping ingredients:

• Cheddar cheese: You can use any cheese you like here – try colby, monterey jack, or even pepper jack if you want a little kick. Crumbled feta or goat cheese work too for a tangier flavor.
• Raisins: Not a raisin fan? Swap them for dried cranberries, chopped dried apricots, or even sunflower seeds for a different texture. You could also leave them out completely.
• Bacon: Turkey bacon works fine if you prefer it, or you can skip the meat entirely and add toasted pecans or walnuts for that smoky crunch.
• Mayonnaise: Greek yogurt or sour cream can replace half or all of the mayo for a lighter version. You might want to add a touch more vinegar if using yogurt to keep that tangy taste.
• Red onions: Green onions or shallots work well if you don’t have red onions. You can also use white or yellow onions, though they’ll have a sharper bite.
• Cherry tomatoes: Grape tomatoes or regular tomatoes cut into small pieces work just as well. You can also leave them out if you’re not a tomato person.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with broccoli salad is cutting the florets too large, which makes them hard to eat and prevents the dressing from coating everything evenly – aim for bite-sized pieces about the size of a quarter.

Another common error is adding the dressing too early, which can make your salad watery since the vegetables release moisture over time, so it’s better to dress it just 30 minutes before serving rather than hours ahead.

Don’t forget to cook your bacon until it’s really crispy, as chewy bacon will get even softer once it sits in the salad, and make sure to drain it well on paper towels before crumbling.

For extra flavor, try toasting the broccoli florets in the oven at 400°F for about 10 minutes before assembling the salad – this adds a nice nutty taste and helps reduce some of the raw broccoli bite.

What to Serve With Broccoli Salad?

This broccoli salad is perfect for summer cookouts and potlucks, so it pairs naturally with all your favorite grilled meats like burgers, hot dogs, or BBQ chicken. Since it’s already pretty hearty with the bacon and cheese, you can keep the rest of your meal simple – think grilled corn on the cob, baked beans, or some buttery dinner rolls on the side. It also works great as part of a picnic spread alongside fried chicken, potato salad, and sweet tea. If you’re serving it at a casual get-together, this salad holds up well on a buffet table and tastes even better after sitting for an hour or two in the fridge.

Storage Instructions

Store: This broccoli salad keeps really well in the fridge for up to 3 days in an airtight container. The flavors actually get better as they sit together, so it’s a great make-ahead option for potlucks or meal prep. Just give it a good stir before serving since the dressing might settle at the bottom.

Make Ahead: You can prep the broccoli, cheese, and bacon a day in advance and keep them separate in the fridge. Mix the dressing and store it separately too. Then just toss everything together about an hour before serving so the broccoli stays crisp and doesn’t get too soggy from the mayo dressing.

Keep Crisp: If you notice the salad getting a bit watery after a day or two, just drain off any excess liquid and add a spoonful or two of fresh mayo to bring it back to life. The broccoli will soften over time, but it’s still perfectly good to eat for a few days.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1850-2000
• Protein: 55-65 g
• Fat: 130-140 g
• Carbohydrates: 115-130 g

Ingredients

For the salad:

• 1.5 heads broccoli (cut into small, bite-sized florets)
• 1/2 cup cherry tomatoes (halved for easier eating)
• 8 oz cheddar cheese (I recommend Cracker Barrel sharp cheddar for a bolder taste)
• 1/2 cup raisins
• 1/2 cup red onions
• 8 slices bacon (crispy-fried and crumbled into 1/2-inch bits)

For the dressing:

• 1 cup mayonnaise (I always use Hellmann’s for the creamiest texture)
• 1/3 cup sugar
• 3 tbsp vinegar (apple cider vinegar preferred for a tangy kick)
• 1/4 teaspoon black pepper

Step 1: Prepare the Ingredients

• 1.5 heads broccoli
• 1/2 cup cherry tomatoes
• 8 oz cheddar cheese
• 1/2 cup red onions
• 8 slices bacon

Cut the broccoli heads into small, bite-sized florets and place in a large bowl.

Halve the cherry tomatoes and dice the red onions into small pieces.

Shred or cube the cheddar cheese into bite-sized pieces.

Cook the bacon until crispy in a skillet over medium-high heat, then drain on paper towels and crumble into 1/2-inch pieces once cooled.

Having all your ingredients prepped and ready before assembly makes the next steps quick and ensures even distribution throughout the salad.

Step 2: Make the Dressing

• 1 cup mayonnaise
• 1/3 cup sugar
• 3 tbsp vinegar
• 1/4 teaspoon black pepper

In a separate bowl, whisk together the mayonnaise, sugar, vinegar, and black pepper until smooth and well combined.

The sugar will dissolve into the creamy base, creating a slightly sweet and tangy dressing.

I always use Hellmann’s mayonnaise because it creates the creamiest texture and richest flavor for this classic salad.

Step 3: Assemble and Dress the Salad

• 1/2 cup raisins
• prepared vegetables from Step 1
• dressing mixture from Step 2

Add the raisins, crumbled bacon, and shredded cheese to the bowl with the broccoli, tomatoes, and onions.

Pour the dressing from Step 2 over the vegetables and toss everything together until all ingredients are evenly coated with the creamy dressing.

Make sure the broccoli florets are well distributed throughout so each bite has a mix of textures and flavors.

Step 4: Chill and Serve

Cover the bowl and refrigerate for at least 1 hour before serving.

This chilling time allows the flavors to meld together and the salad to develop its best taste.

The cold temperature also helps the creamy dressing set slightly and keeps the broccoli crisp.

Serve cold directly from the refrigerator for the best texture and flavor.

Sweet Paula Deen Broccoli Salad

Delicious Sweet Paula Deen Broccoli Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 17 minutes mins

Servings 8 servings

Calories 1925 kcal

Ingredients

  

For the salad::

• 1.5 heads broccoli (cut into small, bite-sized florets)
• 1/2 cup cherry tomatoes (halved for easier eating)
• 8 oz cheddar cheese (I recommend Cracker Barrel sharp cheddar for a bolder taste)
• 1/2 cup raisins
• 1/2 cup red onions
• 8 slices bacon (crispy-fried and crumbled into 1/2-inch bits)

For the dressing::

• 1 cup mayonnaise (I always use Hellmann's for the creamiest texture)
• 1/3 cup sugar
• 3 tbsp vinegar (apple cider vinegar preferred for a tangy kick)
• 1/4 teaspoon black pepper

Instructions

 

• Cut the broccoli heads into small, bite-sized florets and place in a large bowl. Halve the cherry tomatoes and dice the red onions into small pieces. Shred or cube the cheddar cheese into bite-sized pieces. Cook the bacon until crispy in a skillet over medium-high heat, then drain on paper towels and crumble into 1/2-inch pieces once cooled. Having all your ingredients prepped and ready before assembly makes the next steps quick and ensures even distribution throughout the salad.
• In a separate bowl, whisk together the mayonnaise, sugar, vinegar, and black pepper until smooth and well combined. The sugar will dissolve into the creamy base, creating a slightly sweet and tangy dressing. I always use Hellmann's mayonnaise because it creates the creamiest texture and richest flavor for this classic salad.
• Add the raisins, crumbled bacon, and shredded cheese to the bowl with the broccoli, tomatoes, and onions. Pour the dressing from Step 2 over the vegetables and toss everything together until all ingredients are evenly coated with the creamy dressing. Make sure the broccoli florets are well distributed throughout so each bite has a mix of textures and flavors.
• Cover the bowl and refrigerate for at least 1 hour before serving. This chilling time allows the flavors to meld together and the salad to develop its best taste. The cold temperature also helps the creamy dressing set slightly and keeps the broccoli crisp. Serve cold directly from the refrigerator for the best texture and flavor.