Creamy Broccoli Carrot Salad

Photo Credit
Sam Jones/Quinn Brein
The Editors
Makes 6 to 8 servings.
Print Friendly and PDF

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.

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

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.

About The Author

The Almanac Chefs

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Almanac Chefs

No content available.