Amish Broccoli Salad Recipe Whiskaffair

on Mar 08, 2021, Updated Aug 25, 2023 If you love to binge on a delicious salad, try some of my favorites: Healthy Broccoli Apple Salad, Watermelon Feta Salad, Amish Potato Salad, and Gochujang Cucumber Salad.

About Amish Broccoli Salad

Amish Broccoli Salad is a creamy summer salad with broccoli and cauliflower florets coated with a creamy mayonnaise and sour cream dressing. This easy recipe is a great way to include broccoli crowns in your diet. For the uninitiated, Amish cuisine is characterized by its simplicity, hearty flavors, and use of local ingredients. It is often based on recipes from Amish families and influenced by German and Pennsylvania Dutch cooking. This Amish broccoli and cauliflower salad is crunchy, easy, low-carb, and customizable. This salad can be made beforehand as it holds well for hours. It is excellent for potlucks, get-togethers, and picnics or as a side dish for barbecues and weekend brunches. Try to use fresh broccoli florets and cauliflower florets. The frozen ones don’t taste that great in this recipe. Crispy bacon adds a lovely crunchy bite and a delicious flavor to the salad. You can cube the cheese, but I like it shredded as it blends well with the dressing. You can replace dried cranberries with golden raisins or craisins.

For The Dressing

You will need mayonnaise, sour cream, lemon juice, powdered sugar, and salt to make the dressing. Use low-carb powdered sugar if making a KETO Amish broccoli cauliflower salad recipe. Cook on medium heat until crisp (5-6 minutes). Keep tossing them frequently while cooking. Transfer the crispy bacon to a plate and reserve the bacon fat for the dressing. Fill a large pot with water and bring it to a boil over high heat. Once the water comes to a rolling boil, add the broccoli and cauliflower to the pot and cook for 1 minute. Drain the broccoli and cauliflower and transfer them to a bowl filled with ice-cold water to stop cooking. Drain after a minute and set aside.

½ cup mayonnaise ½ cup sour cream 1 tablespoon lemon juice 2 tablespoon powdered sugar ½ teaspoon salt leftover bacon fat

Mix the following ingredients in a large mixing bowl.

cooked and cooled broccoli and cauliflower florets diced red bell pepper ¼ cup dried cranberries ¼ cup chopped toasted walnuts 2 oz shredded sharp cheddar cheese ¼ cup chopped red onion crisp bacon

Pour the creamy dressing over the salad and toss well. Chill the salad for at least an hour to let the veggies soak up the dressing before serving. Serve chilled.