Amish Broccoli Salad
Amish broccoli salad: raw broccoli and cauliflower florets with crispy bacon and cheddar in a mayonnaise, sour cream and sugar dressing, chilled at least 2 hours. Serves 8.
Want This Recipe Later?
Ingredients
- 1 head broccoli florets chopped into pieces
- 1 head cauliflower florets chopped into pieces
- 1/2 pound bacon cooked until crispy, drained and crumbled
- 1 cup cheddar cheese shredded
- 1 cup mayonnaise
- 1 cup sour cream
- 1/2 cup sugar
- salt to taste
Instructions
- Cook the bacon until crispy, then drain it on a paper towel-lined plate. Crumble it once it has cooled.
- Toss the broccoli and cauliflower pieces together in a large mixing bowl.
- In a small bowl, stir together the sour cream, mayonnaise, sugar and salt until the sugar has dissolved.
- Add the dressing to the bowl with the vegetables and toss to combine well.
- Stir in the bacon and cheese, keeping a small amount of each back to sprinkle on top just before serving.
- Cover the bowl and refrigerate for at least 2 hours. Give the salad a quick stir before serving to redistribute the dressing, and serve it chilled.
Notes
Keep cold at 40°F or below and do not leave out more than 2 hours (1 hour above 90°F). Leftovers keep 3 to 4 days in the refrigerator. Do not freeze.
Nutrition
Serving: 1servingCalories: 435kcalCarbohydrates: 21.4gProtein: 10.2gFat: 35.3gSodium: 467mgFiber: 2.7gSugar: 15.8g