The Best Broccoli Salad
It’s the unofficial start to summer and while I’m not quite sure what this summer will be like this year, I know that I still plan to make all of my favorite summer dishes either way! This Broccoli Salad has been a summer fave of mine for a long time and I can’t believe I haven’t shared it yet!
My version is based off the more classic version of this salad, but I like to add a little sour cream instead of just mayonnaise in my dressing. If you want to make this salad lighter, use Greek yogurt in place of the mayo or sour cream. I also prefer not to add dried cranberries or other dried fruits. I prefer my salads to not be sweet. Of course, if you want to add them, go ahead!
I also like to add green peas to mine as an extra dose of veggies. My version also includes diced red onion, diced colby jack cheese, and BACON! The bacon is a must for me! I love the added crunch and plus, it’s bacon! Lots of other versions also include chopped nuts or sunflower seeds. I didn’t have any on hand, but if you want to add some chopped cashews, pecans, or almonds, they are also great in this recipe!
For the colby jack cheese, I actually like to buy colby jack string cheese. It’s so much quicker to slice up and I like having extra to snack on. You can obviously buy a block of colby jack cheese too and dice that up, but the string cheese is a nice shortcut!
I think this salad tastes best after it’s had some time to chill in the fridge so you can prep it in advance and even the night before you want to serve it. The leftovers stay good in the fridge for about 3-4 days. I like to mix this salad up for summer BBQ’s, but I also sometimes make it just to have in the house to serve on the side of sandwiches for lunch or grilled chicken and burgers for dinner!
- 1 1/2 cups frozen peas
- 5 cups chopped broccoli florets
- 6 pieces of bacon, cooked and crumbled
- 1/2 medium red onion, diced
- 5 colby jack string cheese sticks, sliced
- 1/3 cup mayonnaise
- 1/3 cup light sour cream (or plain Greek yogurt)
- 2 tablespoons apple cider vinegar (or white vinegar)
- 2 tablespoons honey
- salt to taste
- Cook frozen peas according to package directions. When cooked, drain, and let cool for 5-10 minutes before mixing.
- In a large mixing bowl, add the broccoli, crumbled bacon, red onion, cheese, and peas. Stir to combine.
- In a smaller mixing bowl, whisk together the mayo, sour cream, vinegar, and the honey. Pour the dressing over the broccoli mixture and toss until well-combined. Season with salt to taste. Cover the bowl or transfer to a container and chill for two hours (up to overnight). Serve.
Use string cheese for easy cheese slicing!
Amount Per Serving: Calories: 247Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 28mgSodium: 423mgCarbohydrates: 17gFiber: 5gSugar: 7gProtein: 11g