Amish Broccoli Salad
With creamy dressing, a fabulous crunch, and savory bacon, this salad is unique and packs a punch full of flavor in every bite.
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Servings: 8 servings
Ingredients
Broccoli Salad
- 1 large head broccoli stems removed, bite sized
- 1 large head cauliflower stems removed, bite sized
- 1/2 cup diced red onion
- 12 ounces bacon cooked, chopped
- 1/2 cups shredded cheddar cheese
Dressing
- 1 cup mayonnaise
- 3/4 cup sour cream
- 1 tablespoon sugar optional
- 1/4 teaspoon salt
- 2 tablespoons lemon juice sub white vinegar if needed
Instructions
- Prep the broccoli and cauliflower, getting it into florets and cutting large ones in half to make them bite-sized.
- In a large bowl combine the broccoli, cauliflower, red onion, cheese, and bacon (reserving some for garnish).
- In a small bowl, combine the ingredients for dressing. Whisk to combine.
- Pour the dressing over the broccoli mix. Toss to coat.
- Garnish with a little bacon and serve.
Notes
- This salad tastes better when it’s been chilled in the fridge for a few hours, rather than at room temperature.
- For some extra crunch, sprinkle the top of the salad with sunflower seeds or pumpkin seeds. For more sweetness, add in unsweetened cranberries or golden raisins.
- If you want to make this recipe ahead of time, try cooking your pound bacon over medium-heat, before placing on a paper towel-lined plate. Cover with paper towels to pat off any excess oil. Store it separately from the other ingredients until it's time to serve.
- If you prefer your dressing to be less sweet, try using less sugar or eliminating it altogether. The recipe also calls for a ¼ teaspoon salt, but feel free to add more or less to taste.
- Do not freeze, store for up to 2 days.
Nutrition
Serving: 1 | Calories: 507kcal | Carbohydrates: 12g | Protein: 20g | Fat: 43g | Saturated Fat: 12g | Polyunsaturated Fat: 28g | Cholesterol: 73mg | Sodium: 1041mg | Fiber: 4g | Sugar: 6g
