Loaded Broccoli Salad


For the dressing:
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 2 1/2 tablespoons white wine or apple cider vinegar, or to taste
  • 1/8 cup sugar, plus more to taste
  • 1/2 tablespoon parsley, chopped
  • 1/4 teaspoon dried garlic powder
  • 1/4 teaspoon salt, or to taste
For the salad:
  • 1 pound small-medium broccoli florets, raw or blanched
  • 1 red apple, chopped
  • 1 cup gouda or sharp cheddar, diced
  • 3/4 cup dried cranberries or raisins
  • 1/2 cup almonds, pecans, or sunflower seeds, chopped and toasted
  • 1/2 pound bacon, chopped and browned until crispy
  • 1/2 cup red onion, finely diced


  1. Whisk together the mayonnaise, sour cream, vinegar, sugar, parsley, garlic powder, and salt in a large salad bowl.
  2. Taste the dressing for seasoning.
  3. Add the broccoli to the dressing, tossing to coat.
  4. Let the broccoli sit in the dressing for 5 minutes.
  5. Add the apple, cheese, cranberries, almonds, bacon, and red onion to the bowl and toss well.
  6. Taste for seasoning and serve immediately or chill in the refrigerator for up to 2 hours.

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