Description
This Amish Broccoli Salad is a delightful, crunchy, and creamy salad featuring fresh broccoli florets mixed with crispy bacon, sweet raisins, crunchy sunflower seeds, and a tangy dressing made with mayonnaise, sour cream, apple cider vinegar, and a touch of sugar. It’s a perfect side dish for family gatherings or potlucks, combining fresh vegetables and savory-sweet flavors in just 25 minutes.
Ingredients
Scale
Vegetables and Mix-ins
- 4 cups fresh broccoli florets, cut into bite-sized pieces
- 1 small red onion, thinly sliced
- 1/2 cup raisins
- 1/4 cup sunflower seeds (optional)
Bacon
- 6 slices cooked bacon, crumbled
Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons apple cider vinegar
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the Broccoli: Wash fresh broccoli thoroughly and cut into bite-sized florets, discarding tough stems. Pat dry carefully to prevent sogginess in the salad.
- Cook and Crumble Bacon: In a skillet over medium heat, cook the bacon slices until they are crisp. Remove from skillet and drain on paper towels. Once cooled slightly, crumble into small pieces.
- Slice the Red Onion: Thinly slice a small red onion to add a mild sharpness without overpowering the dish. Set aside.
- Mix the Dressing: In a medium bowl, whisk together mayonnaise, sour cream, apple cider vinegar, sugar, salt, and black pepper until the mixture is smooth and well combined.
- Combine All Ingredients: In a large bowl, add the broccoli florets, crumbled bacon, sliced red onion, raisins, and optional sunflower seeds. Pour the dressing over the ingredients and gently stir to coat everything evenly.
- Chill and Serve: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let the flavors meld together. Serve cold, optionally garnished with fresh parsley or chives for extra color and flavor.
Notes
- Patting the broccoli dry is key to avoiding a watery salad.
- Sunflower seeds are optional but add a nice crunch and nutty flavor.
- For a healthier version, use low-fat mayonnaise and sour cream or substitute with Greek yogurt.
- This salad can be made a few hours ahead of time; chilling enhances the flavors.
- Leftovers keep well refrigerated for up to 2 days but may become watery as the broccoli releases moisture.
