Summer Broccoli Salad
"Everyone's got a great recipe for a summer potato or macaroni salad. Freshen things up with this creamy, colorful dish." —David
Tip: Buying fresh broccoli? Choose a floret that’s very green, as it contains the most vitamins and nutrients. Keep it in an open plastic bag in your refrigerator crisper and wash just before eating.
- 1/2 cup buttermilk
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tsp garlic, minced
- 2 Tbsp fresh parsley, chopped
- 2 Tbsp fresh dill, chopped
- 2 Tbsp fresh chives, chopped
- 1/4 tsp onion powder
- 1/4 tsp kosher salt
- 1/8 tsp ground black pepper
- 1-1/2 Tbsp apple cider vinegar
- 1 tsp sugar
- 3 broccoli heads with stems
- 1 cup carrots, grated
- 1/2 cup red onion, chopped
- 1/4 cup dried cranberries
- 1/4 cup toasted pine nuts
- 1/4 cup dry roasted sunflower seeds
- 3/4 cup sharp Cheddar cheese, grated
- 4 thick-cut slices cooked bacon (or 8 regular slices), chopped in small pieces
Adapted from qvc.co
To prepare the dressing, combine all of the ingredients in a large bowl.
To prepare the salad, remove the broccoli heads from the stems and cut into tiny florets. (Do not discard stems.) Add the broccoli to the bowl with the dressing. Peel the tough outer skin from the stems with a paring knife and then roughly chop or grate the stems on a box grater. Add them to the bowl with the florets and dressing.
Add the rest of the salad ingredients to the bowl and toss until completely coated with the prepared dressing. Place the salad in an airtight container and refrigerate, allowing it to marinate for 12-24 hours. Toss once or twice during marinating time. Serve chilled.