Side Dishes
This broccoli salad Kraft recipe delivers that perfect balance of creamy, crunchy, and tangy flavors that make it a staple at picnics and potlucks.
The secret lies in the classic Kraft dressing—its rich, slightly sweet base creates a velvety coating that clings to every floret, while crisp vegetables and sharp cheese add texture and depth. I’ve perfected this recipe over years of hosting gatherings, where it consistently disappears first.
The beauty of this salad is its simplicity: just a handful of ingredients come together in 15 minutes to create a dish that feels both nostalgic and refined. The Kraft dressing provides that signature creamy foundation, while fresh broccoli, crisp bacon, and sharp cheddar deliver satisfying bites.
It’s the kind of recipe that works as a side dish or even a hearty main when paired with grilled meats or sandwiches.
What you’ll end up with is a crunchy, tangy, and deeply satisfying salad that’s impossible to resist. The bacon adds a smoky crunch, the cheese brings sharp contrast, and the dressing ties everything together in a creamy embrace.
This isn’t just broccoli salad—it’s a crowd-pleasing classic that brings comfort and flavor to any table.
Whether you’re prepping for a summer barbecue or just craving a no-fuss side dish, this recipe delivers restaurant-quality results with minimal effort. The best part? It tastes even better the next day, making it perfect for meal prep. Let’s get started!
Ingredients for broccoli salad kraft
Just the right mix of creamy, crunchy, and tangy for that perfect picnic salad everyone loves.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Broccoli Florets 🥦 | 6 cups | Bright green, cut into bite-sized pieces |
| Crispy Bacon Bits 🥓 | 1 cup | Regular or thick-cut, cooked until crispy |
| Sharp Cheddar Cheese 🧀 | 1 cup | Freshly shredded, not pre-shredded |
| Classic Kraft Salad Dressing 🥫 | 1 ½ cups | Original, not low-fat or reduced |
| Red Onion 🧅 | ¼ cup | Thinly sliced, white part only |
| Green Onion 🌿 | ¼ cup | Sliced thin, including green parts |
| Granulated Sugar 🍚 | 2 tbsp | For subtle sweetness balance |
| Mayonnaise 🥛 | ½ cup | Full-fat, for extra creaminess |
| Apple Cider Vinegar 🍎 | 1 tbsp | For tangy brightness |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for best flavor |
| Dried Celery Seed 🌿 | ½ tsp | For classic dressing flavor |
| Sweet Pickle Relish 🥒 | ½ cup | For extra crunch and tang |
The Kraft dressing is non-negotiable here—it’s the heart of this salad. Grab the original bottle (not the low-fat version), because that rich, slightly sweet base is what makes this salad sing. If you can’t find Kraft, Hidden Valley Ranch or Thousand Island work in a pinch, but they won’t have the same tangy-sweet balance. For the bacon, thick-cut from Costco is my go-to—it crisps up perfectly and adds that smoky crunch. The broccoli? Bright green florets (not the yellowing kind) make all the difference. If you’re prepping ahead, cut the broccoli last so it stays crisp.
No Kraft dressing? Mix 3/4 cup mayo, 1/4 cup apple cider vinegar, 1 tbsp sugar, 1 tsp celery seed, and 1/2 tsp salt—it’s not identical, but it gets you close. Pre-shredded cheese is a no-go here; freshly shredded cheddar melts better and tastes sharper. The relish adds a fun crunch, but diced apples or grapes work too if you’re feeling fancy. For extra creaminess, add a splash of sour cream to the dressing mix. And if you’re watching calories, swap half the mayo for Greek yogurt—it’s still delicious.
This salad tastes even better the next day—make extra for leftovers! Store in an airtight container with the dressing poured on top (not mixed in) to keep everything crisp. Keeps for 3-4 days in the fridge, but the bacon gets soggy after day 2, so eat it fresh if you can. For meal prep, portion into individual containers so you can grab and go. Pro tip: Add the dressing right before serving to keep the broccoli from getting mushy.
Why You'll Love This Recipe
- No-Chop Nightmare: I swear by this salad because the broccoli florets stay big and sturdy—no tiny, sad pieces to hide. That sharp cheddar? It melts just enough to coat every bite, while the bacon adds a smoky crunch that makes it feel like a full meal.
- Dressing Shortcut Wins: Honestly, using Kraft’s classic dressing saves me from making my own—it’s tangy, creamy, and cuts through the richness of the cheese and bacon perfectly. Just toss, mix, and you’re done.
- Picnic Party Hero: This salad holds up amazingly in a cooler, so it’s my go-to for potlucks or tailgates. The bacon stays crisp, the cheese doesn’t get soggy, and everyone always asks for the recipe.
- Budget Crunch Saver: A single bag of broccoli, a pack of bacon, and a block of cheddar stretch across multiple meals. Leftovers? They’re even better the next day—if there are any, because it disappears fast.
Step-by-step instructions for broccoli salad Kraft recipe
This creamy, crunchy broccoli salad comes together fast with just a few simple steps.
Blanch the Broccoli Florets
Fill a large pot with 4 quarts of water and bring to a rolling boil. Add the 6 cups fresh broccoli florets and cook for exactly 1 minute and 30 seconds. You'll know they're perfect when they turn bright green and are still slightly crisp—overcooking turns them mushy. Immediately drain in a colander and rinse under cold water to stop the cooking process. Let them drain completely before proceeding.
Here's the thing—blanching preserves the vibrant color and keeps the broccoli from getting soggy later. If you skip this step, your salad will turn dull and limp. Spread the florets on a clean kitchen towel to dry thoroughly, shaking off any excess water. This ensures your dressing clings perfectly instead of pooling at the bottom.
Mix the Creamy Dressing Base
In a large mixing bowl, combine the 0.5 cup mayonnaise, 1.5 cups classic Kraft salad dressing, 1 tbsp apple cider vinegar, 2 tbsp granulated sugar, 1.5 tsp salt, 0.5 tsp black pepper, and 0.5 tsp dried celery seed. Use a whisk to blend everything until completely smooth—no lumps allowed. This is where the magic happens for that signature creamy texture.
The vinegar and sugar balance the richness of the mayonnaise and dressing, creating a perfect sweet-tangy flavor profile. Taste as you go—you might want to adjust the sugar or vinegar slightly based on your preference. This is the foundation of your creamy dressing, so don't rush this step. The celery seed adds that classic dressing flavor that makes this salad so addictive.
Combine All Ingredients
Add the blanched broccoli florets to the dressing mixture and toss gently but thoroughly with a large spoon or your hands. Now incorporate the remaining ingredients: 1 cup crispy bacon bits, 1 cup sharp cheddar cheese, 0.25 cup red onion, 0.25 cup green onion, and 0.5 cup sweet pickle relish. Fold everything together until the cheese is evenly distributed and the relish breaks up into small chunks.
This is where the salad comes alive with texture and flavor. The crispy bacon adds a satisfying crunch, the cheese brings richness, and the onions and relish add freshness and tang. Don't be shy with the tossing—you want every bite to have a perfect balance of all these components. If the salad seems too thick, add 1-2 tablespoons of water to loosen it up.
Chill and Serve
Cover the bowl and refrigerate for at least 1 hour before serving. This chilling time allows all the flavors to meld together beautifully. The longer it sits, the better the taste—up to 24 hours works perfectly. When you're ready to serve, give it one final toss to distribute everything evenly.
This salad is incredible at picnics, potlucks, or as a side dish for any meal. The creamy dressing clings perfectly to the broccoli and other ingredients, creating that satisfying mouthful with every bite. Serve it in a big bowl for easy family-style sharing, and don't forget to bring extra for seconds—it disappears fast!
Pro Tips For Making Broccoli Salad Kraft
- Trim Broccoli Properly: Cut florets into even, bite-sized pieces—about 1-inch chunks—so they cook uniformly and don’t turn mushy. I learned this the hard way after serving a salad where some pieces were still raw and others were sad, limp sticks.
- Soak Red Onion: Toss thinly sliced red onion in cold water for 5 minutes to mellow its bite. Drain and pat dry before adding to the salad—this keeps it crisp and prevents the whole dish from tasting like a punch to the face.
- Toss Dressing Last: Mix the Kraft dressing with the salad right before serving—not hours ahead. The cheese gets soggy, the bacon loses its crunch, and the broccoli turns into a sad, wilted mess. Save yourself the regret.
- Pre-Cook Bacon Right: Use store-bought crispy bacon bits or cook your own until they’re fully crispy and drain them on paper towels. No one wants chewy bacon in their salad—it’s a dealbreaker, and you’ll know if you skip this.
Regional styles of broccoli salad kraft
Southern Picnic Classic
This version is all about that Southern charm—think extra crispy bacon, sharp cheddar, and a sweeter dressing to balance the tang. I add an extra 1 tbsp sugar to the dressing and swap half the mayo for sour cream to keep it light.
Serve it in a mason jar with layers (dressing first, then broccoli, bacon, and cheese) for easy picnics. 🧺
Midwest Potluck Favorite
In the Midwest, they love their broccoli salad with a heartier touch—I add ½ cup diced apples (like Granny Smith) and ¼ cup chopped walnuts for crunch. The apples add a refreshing bite that cuts through the creaminess.
For an extra boost, stir in 1 tbsp Dijon mustard with the dressing to deepen the flavor. This version is a potluck staple because it keeps well and tastes even better the next day.
Texas BBQ Side
Texas takes their broccoli salad to the next level by adding smoked gouda cheese and crumbled bacon with a spicy kick. I mix in ½ tsp smoked paprika and ¼ tsp cayenne to the dressing for heat.
Serve it alongside brisket or pulled pork—the smoky flavors complement each other perfectly. For extra flair, top with pickled jalapeños right before serving. 🌶️
California Fresh Twist
Out West, they prefer lighter, brighter flavors—I swap the Kraft dressing for a homemade vinaigrette (olive oil, red wine vinegar, Dijon, and honey) and add avocado chunks for creaminess. Toss in cherry tomatoes and toasted almonds for texture.
This version is packed with freshness and works as a main dish when paired with grilled chicken. It’s all about that California farm-to-table vibe. 🥑
New England Clam Chowder Pairing
In New England, broccoli salad is often served with clam chowder—the creamy dressing balances the briny soup perfectly. I add ½ cup diced celery and ¼ cup chopped parsley to the salad for extra freshness.
The sharp cheddar stands up to the chowder’s richness, making it a coastal comfort food duo. Serve with oyster crackers on the side for dipping. 🦪
Modern Vegan Adaptation
For a plant-based version, I replace the mayo with vegan mayo, use Kraft vegan dressing, and swap the bacon for crispy tempeh bits. Add nutritional yeast for a cheesy flavor and chopped sunflower seeds for crunch.
The dressing stays the same, but the vegan cheese shreds (like Daiya) melt beautifully. This version keeps all the creamy, crunchy goodness** without the dairy. 🌱
Nutrition facts
Frequently asked questions
Why does the recipe call for blanching the broccoli instead of eating it raw?
Blanching preserves the bright green color and keeps the broccoli slightly crisp rather than soggy. Raw broccoli can turn mushy when mixed with the creamy dressing, but blanching for just 1 minute and 30 seconds gives it the perfect texture—crunchy yet tender. This step is key for that classic restaurant-style salad consistency.
Can I make this salad ahead of time?
This salad tastes even better the next day. Store it in an airtight container with the dressing poured on top (not mixed in) to keep everything crisp. For best results, refrigerate for up to 3-4 days. Just add the dressing right before serving to maintain that perfect crunch.
What’s the best way to make the dressing extra creamy?
For that ultra-creamy texture, stir in 2 tablespoons of sour cream or 1 tablespoon of Greek yogurt with the Kraft dressing. The secret is also ensuring all ingredients are at room temperature before mixing—this helps the dressing emulsify smoothly. If it’s too thick, add 1-2 tablespoons of water or milk to loosen it up.
Can I substitute the Kraft dressing with something else?
If you can’t find Kraft, try Hidden Valley Ranch or Thousand Island for a similar tangy-sweet balance. For a homemade version, mix 3/4 cup mayo, 1/4 cup apple cider vinegar, 1 tbsp sugar, 1 tsp celery seed, and 1/2 tsp salt. Just note that the flavor won’t be identical, but it’ll still be delicious!
How do I keep the bacon extra crispy?
Cook the bacon on medium-high heat in a skillet until it’s fully crispy, then transfer it to a paper towel-lined plate. Let it cool for 5 minutes before crumbling it into the salad. This prevents the bacon from getting soggy when mixed with the creamy dressing. For even more crunch, try thick-cut bacon from Costco.