Ruby Tuesday Broccoli Salad Recipe


  • Broccoli: 2 large heads of broccoli, chopped into bite-sized florets
  • Cheese: 1 cup shredded sharp cheddar cheese
  • Bacon: 8-10 strips bacon, cooked and crumbled
  • Onion: 1/2 cup red onion, minced


  • 1 cup mayonnaise
  • 4 tablespoons white sugar
  • 3 tablespoons white vinegar (or apple cider vinegar)
  • 1/3 cup hot water

Optional Additions:

  • 1/4 cup sunflower seeds
  • 1/4 cup raisins or dried cranberries


  • Prepare the broccoli: Wash and chop the broccoli into bite-sized florets.
  • Cook the bacon: Cook the bacon until crispy. Drain on paper towels, then crumble.
  • Make the dressing: In a medium bowl, whisk together the mayonnaise, sugar, vinegar, and hot water until smooth and sugar is dissolved.
  • Combine the salad: In a large bowl, combine the broccoli florets, cheese, bacon, and red onion. Add desired optional additions (sunflower seeds, raisins/cranberries) if using.
  • Coat with dressing: Pour the dressing over the salad and toss to coat evenly.
  • Chill: Cover the salad and refrigerate for at least 2 hours, ideally overnight, to allow the flavors to meld.
  • Serve: Stir well before serving and enjoy!

Important Tips:

  • Don’t overcook the broccoli: For a slightly crunchy texture, you can blanch broccoli briefly (submerge florets in boiling water for 1 minute, then immediately transfer to an ice bath to stop cooking). Drain thoroughly before adding to the salad.
  • Adjust sweetness: If desired, taste and adjust the amount of sugar in the dressing to your preference.
  • Make ahead: This salad is great for making in advance, as the flavors improve over time!


No comments yet. Why don’t you start the discussion?

Leave a Reply

Your email address will not be published. Required fields are marked *