May 31, 2022
I absolutely love Broccoli Salad! It's always the perfect side dish because it goes with just about everything. The flavors and textures go so well together, giving it the perfect bite.
This recipe comes together really fast because there is no need to boil or blanch the broccoli. Just make it the night before and the broccoli gets nice and tender and the flavors come together perfectly!
This Broccoli Salad was the perfect side for our Memorial Day barbecue and I am so glad that we have leftovers for dinner tonight! It truly is one of my favorites!
1/2 cup mayonnaise
1/2 cup light sour cream
2 tbsp rice wine vinegar
2 1/2 tbsp sugar
1/4 tsp kosher salt
1/4 lemon pepper seasoning
1/8 tsp garlic powder
2 heads of broccoli, chopped into bite size pieces
3 slices of cooked bacon, diced
1 cup cheddar cheese, shredded
1/2 cup dried cranberries
1/4 cup pepitas (or sunflower seeds)
3 green onions, diced
1/4 cup carrots, shredded
Add all of your dressing ingredients to a large bowl and whisk them together until a smooth dressing is formed.
Add the chopped broccoli to the bowl and stir well until all of the broccoli is coated in the dressing.
Add the bacon, cheddar cheese, dried cranberries, pepitas, green onions and carrots to the bowl and stir until it is combined well.
Cover with plastic wrap and let it chill in the refrigerator until you are ready to serve.
How delicious does this look?! I love all of these flavors together and I love to have a big bowl of Broccoli Salad for lunch! It doesn't just have to be a side dish - especially when it tastes this good!