Creamy Broccoli Carrot Salad

broccoli-salad
Sam Jones/Quinn Brein

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 ¼ 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.

Yield: 

Makes 6 to 8 servings.

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