Description
A refreshing and crunchy broccoli salad featuring tender-crisp broccoli florets, crispy bacon, toasted almonds, and a creamy sour cream dressing with a tangy hint of apple cider vinegar. Perfect as a light side dish or accompaniment to a main meal.
Ingredients
Scale
Salad
- 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 / scallions, or red onion, finely chopped
Sour Cream Dressing
- 1/3 cup sour cream (low fat recommended)
- 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
- Prepare the Dressing: In a bowl, combine sour cream, olive oil, garlic powder, apple cider vinegar, milk, Dijon mustard, and white sugar. Whisk together until smooth. Season with salt and pepper to taste. Set aside for 20 minutes to let the flavors develop, adjusting the consistency with additional milk as needed.
- Cook the Broccoli: Break or cut the broccoli into smallish florets. Blanch them in boiling water or steam until just tender but still crisp. Drain the broccoli in a colander and rinse under cold tap water to stop the cooking process and cool quickly. Occasionally shake the colander to remove excess water so the salad isn’t watery.
- Toast the Almonds: Heat a non-stick skillet over medium-high heat. Add the flaked almonds and toast until golden brown, stirring frequently to prevent burning. Remove from heat and transfer to a bowl to cool.
- Cook the Bacon: In the same skillet, cook the chopped bacon over high heat until it turns golden and crispy. Drain the cooked bacon on paper towels to remove excess fat.
- Assemble the Salad: In a large bowl, combine the cooled broccoli florets, toasted almonds, cooked bacon, and finely chopped shallots or red onion. Drizzle the prepared sour cream dressing over the salad and toss gently to evenly coat all the ingredients.
- Serve: Transfer the broccoli salad to a serving bowl and enjoy immediately or chill slightly before serving. This salad pairs wonderfully with oven-baked pork chops or as a fresh side dish for a variety of meals.
Notes
- Make sure to cool the broccoli thoroughly to prevent the dressing from becoming watery.
- Adjust the thickness of the dressing with milk according to your preference.
- Use lean bacon to keep the salad lighter, or substitute with turkey bacon for lower fat content.
- To toast nuts evenly, stir constantly and watch closely to avoid burning.
- For a nut-free version, omit the almonds and increase bacon or add crunchy vegetables instead.
- This salad can be prepared a few hours ahead and stored in the refrigerator for flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
Keywords: broccoli salad, sour cream dressing, bacon, toasted almonds, easy side dish, healthy salad, vegetable salad
