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Recipe for Creamy Broccoli Carrot Salad | Almanac.com

Creamy Broccoli Carrot Salad

Photo Credit
Sam Jones/Quinn Brein
Yield
Makes 6 to 8 servings.
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This Creamy Broccoli Carrot Salad is both a palate- and eye-pleaser! The added crunch from the nuts and bacon to hearty vegetables are a welcome addition.

Ingredients
1-1/2 heads broccoli
1/4 teaspoon salt, plus more to taste
1 cup finely diced cheddar cheese
1/2 cup finely chopped carrot
1/2 cup chopped walnuts, preferable toasted
3 to 4 slices crisp-cooked bacon, crumbled
2 tablespoons finely chopped red onion
1/2 cup mayonnaise
1/3 cup sour cream
2 tablespoons sugar
1-1/2 teaspoons apple cider or champagne vinegar
freshly ground black pepper, to taste
Instructions

Rinse broccoli and cut florets into bite-size pieces. (Reserve the stems for another use.) Steam broccoli, then toss with salt, to taste. Cool completely.

Add cooled broccoli to a large bowl. Add cheese, carrots, walnuts, bacon, and onions. Toss to mix then refrigerate.

One to 2 hours before serving, combine mayonnaise, sour cream, sugar, vinegar, pepper, and 1/4 teaspoon salt in a bowl and whisk to blend.

Pour dressing over the broccoli mixture and toss well. Taste, adding more seasonings, if desired. Cover and refrigerate until serving.

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The Almanac Chefs

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