Here is a quick and very tasty broccoli salad with so many flavors and textures, there will be a party in your mouth!
Reserve some of the tomatoes, Cheddar cubes, red onion and bacon for the top of the salad. You can also top the salad with sunflower seeds, pine nuts or other chopped nuts, if desired.
This is a wonderful dish to take to friends when they ask you to bring a side to their dinner table. It is also great for barbecues and picnics. Such a healthy side contains all the goodness in a side that you could wish for when out enjoying nature. Just make sure to have it in a cooler with ice packs to keep it fresh.
This salad is extra creamy with the sour cream added. Make sure you have a good-tasting balsamic vinegar. If not, use lemon juice (fresh or bottled from concentrate) or apple cider vinegar. Obviously, fresh lemon juice will taste a little better than the bottled variety.
Do not expect leftovers as these sorts of salads are almost always a hit! I added bacon as bacon makes everything taste better. You can use Roma tomatoes like I did, but any tomatoes of your choosing will be fine in this delicious salad.
More Broccoli Salad Recipes you may enjoy:
Thousand Island Broccoli and Chicken Salad
Colorful Broccoli and Bell Pepper Salad
Purple Cauliflower Broccoli Salad
Ingredients:
4 cups chopped broccoli florets (1 L)
2 cups chopped Roma tomatoes, OR (500 mL)
halved cherry tomatoes
1 cup Cheddar cheese cubes (250 mL)
6 slices bacon, cooked and chopped
1 small red onion, chopped (optional)
Creamy Dressing:
3/4 cup mayonnaise (175 mL)
1/4 cup sour cream (50 mL)
1 tbsp Balsamic vinegar, OR (15 mL)
apple cider vinegar, OR lemon juice
Cook broccoli florets 2 minutes in boiling water. Remove promptly, drain and plunge into ice cold water to stop the cooking and keep the broccoli florets bright green.
Creamy Dressing: In small bowl, combine mayonnaise, sour cream and Balsamic vinegar, apple cider vinegar, OR lemon juice.
In large bowl, combine broccoli florets, Roma tomatoes, OR cherry tomatoes, Cheddar cheese cubes, bacon and red onion, if using. Reserve some tomato, Cheddar cheese cubes and bacon for the top of the salad. Toss salad with the Creamy Dressing. Chill until serving time.
Yield: 8 servings
1 serving
284.8 calories
10.4 g protein
24.4 g fat
1.8 g fiber
4.5 g net carbs
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