Amish Broccoli Salad
Amish Broccoli Salad is made with bite-size broccoli and cauliflower florets tossed with bacon and cheese in a creamy dressing. It’s a simple side dish recipe that is quick and easy to make and excellent to serve at barbecues, cookouts and potlucks. This recipe is naturally gluten free and can easily be adapted to suite a keto diet, as well.
Servings: 10 servings
- 1 head broccoli (cut into bite size pieces, about 5 cups)
- 1 head cauliflower (cut into bite size pieces, about 5 cups)
- 1 shallot (minced)
- 8 slices bacon (cooked and crumbled)
- 4 ounces cheddar cheese (shredded, about 1 cup)
- 2/3 cup mayonnaise
- 2/3 cup sour cream
- 1/4 cup sugar
- salt (to taste)
- pepper (to taste)
Combine the broccoli, cauliflower, shallot, bacon and cheese in a large bowl.
In a separate smaller bowl, add the mayonnaise, sour cream and sugar. Season to taste with salt and pepper.
Add the dressing to the vegetables and toss to combine.
Transfer the salad to a serving dish. Top with extra or reserved bacon and cheese, if desired. You can also add fresh parsley, chives or green onions.
Tips and Techniques
** Nutritional information is an estimate and may vary.
- You can reserve some of the bacon and cheese to use as garnish, or add parsley or slices of green onion to dress it up a little more.
- For best results, shred cheese from a block. This is to avoid added starches in pre-shredded bags of cheese.
- To make the recipe keto-friendly, simply use a keto-approved mayonnaise and sugar substitute, like erythritol.
- Store leftovers in an airtight container in the refrigerator. Use within 2 days for best results. If the Amish broccoli salad was left out for 2 hours or longer, discard it.
Serving: 1serving | Calories: 306kcal | Carbohydrates: 13g | Protein: 8g | Fat: 25g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 332mg | Potassium: 443mg | Fiber: 3g | Sugar: 8g | Vitamin A: 604IU | Vitamin C: 82mg | Calcium: 143mg | Iron: 1mg