Creamy Broccoli and Bacon Salad - The Washington Post

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This crunchy and creamy salad is a terrific main dish on a warm summer evening. Or make it as a side dish for your next grilling party. If you don’t want to use bacon, try serving with roasted mushrooms (see related recipe).

The original recipe calls for Splenda, but we used honey.

Active time: 30 mins; Total time: 40 mins, with 10 minutes’ standing time

Make Ahead: The dressing can be made up to 2 days ahead.

Storage Notes: Leftovers can be refrigerated for up to 2 days. If you’re not planning to eat the entire salad, add the dressing to the portion you plan to eat and store the salad and dressing separately.

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Servings:

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-6 servings

Ingredients

• For the salad

• 5 slices bacon, cut into 1-inch pieces

• 6 cups (about 12 ounces) broccoli florets, cut into bite-size pieces

• 3/4 cup (3 ounces) coarsely shredded white cheddar cheese

• 1/2 small red onion (about 2 ounces), thinly sliced

• 1/3 cup (a generous 1 ounce) chopped walnuts, plus more for optional garnish

• 1/4 cup (a generous 1 ounce) raw sunflower seeds

• For the dressing

• 3/4 cup sour cream or plain yogurt

• 2 tablespoons mayonnaise

• 2 tablespoons apple cider vinegar

• 2 teaspoons honey

• 1/4 teaspoon onion powder

• 1/4 teaspoon garlic powder

• 1/2 teaspoon fine black pepper, plus more to taste

Line a plate with a tea towel or paper towel and place it near the stove.

In a large skillet over medium heat, add the bacon and cook, stirring occasionally, until crispy, about 5 minutes. Using a slotted spoon, transfer the bacon to the prepared plate. Discard the bacon fat or save it for another use.

In a large bowl, toss together half of the bacon, broccoli, cheese, onion, walnuts and sunflower seeds until combined.

Make the dressing: In a small bowl, whisk together the sour cream or yogurt, mayonnaise, vinegar, honey, onion powder, garlic powder and pepper until well combined.

Pour the dressing over the salad and toss to combine. Sprinkle the rest of the bacon on top, with more walnuts, if desired. Let the salad stand at room temperature for 10 minutes before serving.

Tested by Ann Maloney.

Email questions to the Food Section at food@washpost.com.

June 15, 2021 at 12:04AM
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Creamy Broccoli and Bacon Salad - The Washington Post

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