Broccoli Salad

broccoli salad

This is the broccoli salad I made for my husband’s potluck this week.  It is a roasted broccoli salad with bacon, American cheese, onions, peppers, and radishes for spice.  It turned out really well, and was a great addition to a summer potluck to accompany other cold salads and fried chicken.

recipe photo

Yield: Serves 4

Broccoli Salad

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2 large heads of broccoli, with the head cut in spears, and the stalk cut in thin slices
6-8 sliced radishes
1/2 red onion, sliced thinly
1/2 green bell pepper, sliced thinly
1/2 red bell pepper, sliced thinly
1 cup shredded American or mild cheddar cheese
Olive Oil
Kosher salt
1 package Good Seasons Italian dressing mix
2 cups mayonnaise (I like the one made with olive oil)
1/2 pound bacon, cut in small pieces, cooked crisp, and drained on a paper towel


Preheat the oven to 400 degrees. Prepare the broccoli and place in a large shallow roasting pan. Drizzle with olive oil, and sprinkle with kosher salt. Roast until the broccoli is still very crunchy, and the color is very vibrant.

Cook the bacon until crisp, and drain on a paper towel. Prepare the other vegetables and add to a large mixing bowl.

Combine the mayonnaise and Italian seasoning mix. Let the broccoli and bacon cool before adding them to the rest of the vegetables.

Then add the cheese and the mayonnaise and Italian dressing mixture and mix well. It is much easier to get your hands in it and mix this one with your hands, just don't forget to take your rings off!

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*Nutritional Information is not guaranteed for 100% accuracy.

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