Dinner

Broccoli Salad with Sour Cream Dressing Recipe

ByNoah Steele April 30, 2026April 30, 2026

Introduction

This broccoli salad with sour cream dressing is a vibrant, crunchy side dish perfect for any meal. Combining tender-crisp broccoli, savory bacon, and a creamy tangy dressing, it offers a delightful mix of textures and flavors.

A white plate holds a fresh broccoli salad layered with bright green broccoli florets as the base, topped with crispy dark brown bacon pieces scattered unevenly. Light tan almond slices are sprinkled over, adding texture and contrast. The salad is drizzled with a creamy white dressing that clings to the broccoli and bacon. Around the plate, some almond slices and green scallion pieces spill slightly to the white marbled surface beneath. A bowl with more creamy dressing and a spoon is in the background, slightly out of focus. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large or 2 small heads of broccoli
150 g / 5 oz lean bacon, chopped

1/4 cup flaked almonds, or other nuts of choice
2 shallots or scallions, or red onion, finely chopped

1/3 cup sour cream (low fat works well)
1 tbsp extra virgin olive oil

1/4 tsp garlic powder, or 1/2 small garlic clove, minced
2 tsp apple cider vinegar or white wine vinegar
2 – 3 tbsp milk, plus more to adjust consistency

1 tbsp Dijon mustard
3/4 tsp white sugar
Salt and pepper to taste

Instructions

Step 1: In a bowl, mix the sour cream, olive oil, garlic powder, vinegar, milk, mustard, sugar, salt, and pepper. Adjust seasoning to taste and let the dressing sit for 20 minutes to develop flavors. Add more milk if needed to reach your preferred consistency.
Step 2: Break or cut the broccoli into small florets. Blanch them in boiling water or steam until just tender but still crisp. Drain well in a colander and run under cold water to cool quickly. Shake occasionally to remove excess water.
Step 3: Toast the almonds in a non-stick skillet over medium-high heat until golden, then transfer to a bowl.

Step 4: Cook the chopped bacon in the skillet over high heat until golden and crispy. Drain on paper towels to remove excess fat.
Step 5: In a large bowl, combine the broccoli, toasted almonds, chopped shallots, and bacon. Drizzle the prepared dressing over and toss gently to combine.
Step 6: Transfer the salad to a serving bowl and enjoy immediately or chill slightly before serving.

Tips & Variations

For extra crunch, add some chopped celery or diced red bell peppers.
Substitute bacon with smoked turkey bacon for a lighter option.
Try using Greek yogurt instead of sour cream for a tangier, protein-rich dressing.

Replace almonds with walnuts or pecans for different nutty flavors.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if possible and toss just before serving to maintain crispness. Reheat is not recommended as the broccoli is best served chilled or at room temperature.