Carolyn Casner

This is the amazing broccoli salad you will get special requests for. The combination of bacon, sour cream, mayonnaise, scallions and Cheddar is hard to resist. And the addition of rice vinegar or cider vinegar sharpens all the flavors.

Loaded Broccoli Salad,CREDIT: PHOTOGRAPHER / BRIE PASSANO, FOOD STYLIST / ANNIE PROBST, PROP STYLIST / HOLLY RAIBIKIS

Ingredients

Directions

  • Cook bacon in a large skillet over medium heat until crisp, 5 to 7 minutes. Transfer to a paper-towel-lined plate. Reserve 1 tablespoon bacon fat. Chop the bacon when cool enough to handle.

  • Whisk sour cream, mayonnaise, vinegar, pepper and the reserved bacon fat together in a large bowl. Add broccoli, scallions, cheese and the chopped bacon. Stir to coat with the dressing.

To make ahead

Cover and refrigerate for up to 2 days.

Nutrition Facts

Serving Size:

generous 3/4 cup

Per Serving:
191 calories; protein 6g; carbohydrates 4g; dietary fiber 1g; sugars 1g; fat 17g; saturated fat 6g; mono fat 5g; poly fat 5g; cholesterol 27mg; vitamin a iu 1668IU; vitamin b3 niacin 1mg; vitamin c 46mg; vitamin d iu 5IU; vitamin e iu 1IU; folate 42mg; vitamin k 33mg; sodium 229mg; calcium 106mg; iron 1mg; magnesium 19mg; phosphorus 106mg; potassium 225mg; zinc 1mg; omega 3 fatty acid 1g; omega 6 fatty acid 5g; niacin equivalents 3mg; selenium 8mcg.
Active:
25 mins
Total:
25 mins
Servings:
6

Nutrition Profile: