If you’re not a fan of bacon, you can replace it with something else! Ham, chicken, even sundried tomatoes could add their own delicious twists.
Try it with cauliflower instead of broccoli! It changes the texture and flavor a little bit, but a cauliflower salad is delicious, too! It’s a great option when the store is out of broccoli.
Try different cheeses. Pepper Jack can add a little spice while mozzarella adds a milder taste. Feta would add some more tang that would make this an amazing side for Greek dishes! Shredded cheese is an okay substitute, but it doesn’t hold up as well in this salad.
If you love crunch, wait to add the bacon until right before serving, then toss to coat one more time. The longer the bacon is in the dressing, the softer it will be.
If you prefer softer or cooked broccoli, you can quickly parboil it. Boil the broccoli for just 1 minute, then transfer to ice water. Once cool to the touch, dry as much as possible and assemble salad as described.
If you don’t have apple cider vinegar, you could replace it with lemon juice. The taste won’t be quite as robust, but it is still a very tasty, worthwhile option!
How to store Broccoli Salad
This salad is safe to eat up to 3 days after combining (stored in an airtight container in the fridge), but I recommend eating within the first 24 hours to keep the best texture. If you want it to stay fresh longer, keep the salad and the dressing separate in the fridge. When ready to serve (or a few hours before), add your dressing and toss to coat.
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