Mix until coated: Gently toss everything together with a large spoon until the broccoli florets are well coated in the creamy dressing and the cheese and bacon are evenly distributed. Scrape down the sides so it looks neat in the container.
Chill before serving: Cover the bowl or snap the lid onto your plastic container and refrigerate for at least 30–60 minutes before serving. This helps the flavors blend and keeps the salad crisp and cool for your gathering.
Serve: Give the salad a quick stir just before serving to redistribute any dressing that settled at the bottom. Serve straight from the plastic container at potlucks or transfer to a serving bowl if you’d like to dress it up a bit.
For picky eaters, chop the broccoli into very small pieces so it feels more like a chopped salad—kids often like it better that way. If your family prefers a sweeter, more traditional Amish-style flavor, stir a teaspoon or two of your favorite low-carb sweetener into the dressing before mixing it in. To make it even heartier, toss in a handful of diced grilled chicken or turkey for a quick low-carb lunch. If you want extra crunch without extra carbs, add a small handful of chopped celery or a few sliced green onions. For a sharper flavor, use extra-sharp cheddar or a mix of cheddar and pepper jack. This salad keeps well in the fridge for up to 2–3 days, so it’s perfect to make the night before a potluck—just wait to add the bacon until closer to serving if you want maximum crispiness.
