This broccoli salad is not only sweet and savory, it is creamy – all with chunks of cheddar and pops of sweet fruit.
Although typically I play with broccoli salad recipes and it often doesn’t turn out the same twice, this variation was so delicious I took notes, measured ingredients, made it again and am sharing it here with all of you.
Notes:
Three things of note here:
1. The fruit can be exchanged for something you prefer if you aren’t an apple fan. I’ve used dried cranberries and raisins, and bet fresh grapes would also be delicious.
2. The flavor is strongest the first day. So if you find you prefer less smokiness, refrigerate the broccoli salad overnight and enjoy it the next day. If you prefer more smokiness (because the salad has been refrigerated overnight) then you could try adding a little bit more worcestershire sauce.
3. After being refrigerated overnight, the salad will kind of absorb some of the dressing – which means if you like your broccoli salad on the wetter side, it’s best enjoyed fresh. If you like it a little drier, then refrigerate it overnight and enjoy it the next day. See the second note if you want it drier but still want the stronger flavor.
Broccoli Salad Servings:
It’s quite difficult to gauge a “serving” of this salad – because it depends on how you are eating it. If you are eating it with a few other foods as a side dish, then the servings provided are about right. I didn’t want to give a range because it would just be confusing (without an explanation).
If you love broccoli salad (like my husband and I do) and eat it quite literally by the bowlful, then not only are you my person, but expect less servings from this recipe – maybe five or six.
Sweet and Savory Broccoli Salad
Ingredients
For the Dressing:
- 1/2 c mayonnaise (I use Duke's)
- 16 oz sour cream
- 1 tbsp apple cider vinegar
- 1 tbsp balsamic vinegar
- 2 tbsp worcestershire sauce
- 1 tsp onion powder
- 1 tsp ground mustard
- 1/4 - 1/2 tsp garlic powder
- 1/2 tsp paprika
For the Salad:
- 3 heads fresh broccoli medium to large
- 1 large honeycrisp apple cored and diced (or 1 1/2 c raisins (for XO))
- 4 oz bacon cooked and crumbled
- 8 oz cheddar cheese diced
Instructions
For the Dressing:
- In a small mixing bowl, mix the dressing ingredients and stir until well combined. Set aside.
For the Salad:
- Remove the leaves from the broccoli heads, and finely dice the remaining broccoli (I use the stems as well). Place in a large mixing bowl.
- Make sure the cheddar is diced into small bite sized chunks, then add to the bowl with the broccoli.
- Mix in the apple (or raisins, if you want a crossover) and cooked, crumbled bacon.
- Pour the dressing over the broccoli mixture in the larger bowl.
- It will seem like an extreme amount of dressing at first, but stir until everything is well incorporated and it won't seem like quite so much.
- Enjoy!(If you want a drier broccoli salad, refrigerate overnight and enjoy the next day.)
Christian, wife, “hybrid” mama, I run the site All Behind A Smile to help others like me.
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