Description

This classic Amish Broccoli Salad is a vibrant and crunchy dish featuring fresh broccoli florets, crispy bacon, sweet raisins, and a creamy tangy dressing made with mayonnaise, sour cream, apple cider vinegar, and a touch of sugar. Perfectly balanced with a hint of sharpness from red onion and optional sunflower seeds for added texture, this salad is best served chilled and makes a delightful side for any meal.

Ingredients

Scale

Salad Ingredients

4 cups fresh broccoli florets, cut into bite-sized pieces
6 slices cooked bacon, crumbled
1 small red onion, thinly sliced
1/2 cup raisins
1/4 cup sunflower seeds (optional)

Dressing Ingredients

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

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Instructions

Prepare the Broccoli: Wash the fresh broccoli thoroughly and cut into bite-sized florets, discarding tough stems. Pat the florets dry completely to prevent the salad from becoming soggy.
Cook and Crumble Bacon: In a skillet over medium heat, cook the bacon slices until they are crisp. Once cooked, drain on paper towels to remove excess grease and crumble into small pieces for mixing.
Slice the Red Onion: Thinly slice a small red onion to provide a mild, fresh sharpness that complements the salad without overpowering it.
Mix the Dressing: In a bowl, whisk together the 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, toss together the broccoli florets, crumbled bacon, sliced red onion, raisins, and optional sunflower seeds. Pour the prepared dressing over the salad and gently stir to coat all ingredients evenly.
Chill and Serve: Cover the salad and refrigerate it for at least 30 minutes to allow the flavors to meld. Serve cold, optionally garnished with fresh parsley or chives.

Notes

Ensure the broccoli is well-drained and dry to avoid a watery salad.
The bacon adds a smoky flavor and crunch, but you can omit it to make the salad vegetarian.
Sunflower seeds are optional but add a nice texture contrast.
For a sweeter dressing, you can adjust the sugar quantity to taste.
This salad keeps well refrigerated for up to 2 days but is best enjoyed fresh.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: Stovetop
Cuisine: American