Amish Broccoli Salad Recipe
Amish Broccoli Salad with bacon, cheddar, and creamy dressing. Low-carb, crunchy, ready in 15 minutes!
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Servings: 8
Ingredients
Broccoli Salad
- 1 large head broccoli stems removed, cut bite sized
- 1 large head cauliflower stems removed, cut bite sized
- ½ cup red onion diced
- 12 ounces bacon cooked, chopped
- ½ cups cheddar cheese shredded
Salad Dressing
- 1 cup mayonnaise
- ¾ cup sour cream
- 1 tablespoon sugar optional
- ¼ teaspoon salt
- 2 tablespoons lemon juice sub white vinegar if needed
Instructions
- Prep the broccoli and cauliflower, getting it into florets and cutting large ones in half to make them bite-sized.
- In a large bowl combine the broccoli, cauliflower, red onion, cheese, and bacon (reserving some for garnish).
- In a small bowl, combine the ingredients for dressing. Whisk to combine.
- Pour the dressing over the broccoli mix. Toss to coat.
- Garnish with a little bacon and serve.
Notes
- Cut broccoli and cauliflower into small bite-sized pieces for easier eating.
- Cook bacon ahead and store separately to keep it extra crispy until serving.
- Shred your own cheese instead of buying pre-shredded. It tastes much better!
- Greek yogurt makes the dressing tangier and healthier than sour cream.
- Adjust sugar to taste - use less or eliminate for less-sweet dressing.
- Sprinkle sunflower seeds or pumpkin seeds on top for extra crunch.
- Add dried cranberries or golden raisins for sweetness.
- This tastes better after chilling in the fridge for a few hours.
- Don't freeze this salad - raw veggies don't freeze well.
Nutrition
Serving: 1 | Calories: 502kcal | Carbohydrates: 15g | Protein: 12g | Fat: 45g | Saturated Fat: 13g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 60mg | Sodium: 642mg | Potassium: 695mg | Fiber: 4g | Sugar: 6g | Vitamin A: 713IU | Vitamin C: 121mg | Calcium: 137mg | Iron: 1mg
