Broccoli Salad with Sour Cream Dressing
User Reviews
5
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Prep Time
15 mins
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Cook Time
3 mins
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Total Time
18 mins
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Servings
4
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Calories
180 kcal
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Course
Salad
Broccoli Salad with Sour Cream Dressing
Description
The Broccoli Salad with Sour Cream Dressing combines fresh broccoli florets blanched until tender-crisp with toasted flaked almonds and golden cooked bacon. The sour cream-based dressing includes olive oil, garlic powder, apple cider vinegar, Dijon mustard, sugar, salt, and pepper, which is mixed and allowed to rest to develop flavor and adjust consistency with milk. The salad ingredients are tossed in this dressing, giving the salad a balance of creamy, tangy, and mildly sweet notes.
The broccoli provides a crisp texture contrasting with the crunchy toasted almonds and savory bacon pieces. The dressing coats the salad lightly, enhancing flavors without overwhelming the vegetables. The preparation of blanching then cooling the broccoli ensures it remains firm and avoids excess wateriness.
This salad fits well as a fresh, flavorful side dish alongside pork chops or grilled meats but can be enjoyed anytime a vegetable salad is desired. Adjusting garlic and vinegar intensity allows tailoring the dressing to taste, and letting the salad chill briefly enhances the melding of flavors.
Ingredients
- 1 broccoli large or 2 small heads
- 150 g Bacon 5 oz; lean; chopped
- 1/4 cup flaked almonds or other nuts of choice
- 2 shallots or scallions or red onion; finely chopped
Sour Cream Dressing
- 1/3 cup sour cream (I use low fat)
- 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
- black pepper
Instructions
- Mix the Sour Cream Dressing ingredients together in a bowl. Adjust salt and pepper to taste. and set aside for 20 minutes for the flavours to develop. Use milk to adjust dressing to desired consistency.
- Break / cut broccoli into smallish florets. Blanch in boiling water or steam until just cooked - it should still be tender but crisp. Drain in a colander, run under tap water to help cool faster and leave to cool. Shake around in colander occasionally to loosen water caught in the floret heads (watery broccoli salad not nice!).
- Toast almonds in non stick skillet over medium high heat until golden. Remove into bowl.
- Cook bacon in skillet over high heat until golden. Drain on paper towels.
- Place salad ingredients in a bowl. Drizzle over dressing and toss to combine. Transfer to serving bowl.
- I served this with Oven Baked Pork Chops.
Notes
- Using garlic powder results in a milder, smoother dressing but fresh garlic can be used; if so, let the dressing rest at least 30 minutes for flavor development.
- Yogurt can substitute for sour cream, preferably full-fat for creaminess; adding extra olive oil helps balance tanginess if using lower-fat yogurts.
- Ensure broccoli is well drained and shaken in the colander to avoid excess water in the salad.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 180 kcal
% Daily Value*
| Serving | 170g | |
| Calories | 180cal | 9% |
| Carbohydrates | 10g | 3% |
| Protein | 11.7g | 23% |
| Fat | 10.7g | 16% |
| Saturated Fat | 2.4g | 12% |
| Polyunsaturated Fat | 8.3g | 49% |
| Cholesterol | 29mg | 10% |
| Sodium | 346mg | 14% |
| Fiber | 3.5g | 14% |
| Sugar | 3.2g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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