Loaded Broccoli Salad
Published: Friday, September 13, 2024
For the dressing:
½ c. mayonnaise
½ c. sour cream
2½ Tbsp. white wine or apple cider vinegar, or to taste
1/8 c. sugar, plus more to taste
½ Tbsp. parsley, chopped
¼ tsp. dried garlic powder
¼ tsp. salt, or to taste
For the salad:
1 lb. small-medium broccoli florets, raw or blanched
1 red apple, chopped
1 c. Gouda or sharp Cheddar, diced
¾ c. dried cranberries or raisins
½ c. almonds, pecans or sunflower seeds, chopped and toasted
½ lb. bacon, chopped and browned until crispy
½ c. red onion, finely diced
Whisk together the mayonnaise, sour cream, vinegar, sugar, parsley, garlic powder and salt in a large salad bowl; taste for seasoning.
Add broccoli to the dressing, tossing to coat. Let the broccoli sit in the dressing for 5 minutes.
Add the apple, cheese, cranberries, almonds, bacon and red onion to the bowl and toss well. Taste and adjust seasoning if needed and serve immediately or chill in the refrigerator for up to 2 hours. —8 servings.
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