Description
A classic Amish Broccoli Salad featuring blanched broccoli and cauliflower florets tossed with shredded cheddar cheese, crispy bacon, and a creamy tangy dressing made from mayonnaise, sour cream, apple cider vinegar, and a touch of sugar. This refreshing salad is chilled for an hour to meld flavors, making it a perfect side dish for picnics, potlucks, and family gatherings.
Ingredients
Scale
Vegetables and Cheese
- 4 cups broccoli florets, blanched
- 3 cups cauliflower florets, blanched
- 1 cup shredded cheddar cheese
- 1/2 cup finely chopped red onion
Meat
- 1/2 cup crispy crumbled bacon
Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons apple cider vinegar
- 2 tablespoons sugar
- Salt and pepper to taste
Instructions
- Blanch Vegetables: Immerse the broccoli and cauliflower florets in boiling water for 2 minutes, then immediately transfer them to an ice bath to stop the cooking process. Drain them well and pat dry to remove excess moisture.
- Combine Salad Ingredients: In a large mixing bowl, add the blanched broccoli and cauliflower along with the shredded cheddar cheese, finely chopped red onion, and crispy crumbled bacon. Toss gently to mix evenly.
- Prepare the Dressing: In a separate bowl, whisk together mayonnaise, sour cream, apple cider vinegar, sugar, salt, and pepper until the dressing is smooth and well combined.
- Mix Salad and Dressing: Pour the dressing over the vegetable and cheese mixture. Gently toss all ingredients together until everything is evenly coated with the creamy dressing.
- Chill to Meld Flavors: Cover the bowl and refrigerate the salad for at least 1 hour. This resting time allows the flavors to blend and the salad to chill thoroughly.
- Final Touch before Serving: Give the salad a gentle toss before serving. Optionally, garnish with additional crispy bacon and shredded cheddar cheese for extra flavor and presentation.
Notes
- Blanching the broccoli and cauliflower helps to soften the vegetables slightly while retaining their crunch and vibrant color.
- Patting the vegetables dry after blanching prevents the salad from becoming watery.
- Adjust sugar and vinegar in the dressing to suit your taste preference for sweetness or tanginess.
- This salad can be made a day ahead and refrigerated to enhance flavor.
- For a healthier option, use low-fat mayonnaise and sour cream.
