Amish Broccoli Salad with Cauliflower, Bacon & Raisins
Makes 9 Cups
Ingredients
- ½ pound (226 ⅘ g) Bacon (chopped and cooked crisp, 2 Tablespoons grease reserved (optional))
- 4 Cups (364 g) broccoli (chopped about 1 head)
- 4 Cups (400 g) cauliflower (chopped about 1 head)
- ¾ Cup (108 ¾ g) raisins (golden raisins are used in this recipe)
- ½ Cup (80 g) finely diced red onion
- ⅓ Cup (44 ⅔ g) sunflower seeds (salted)
- 1 Cup (224 g) Mayonnaise
- ¾ Cup (172 ½ g) Sour Cream
- 2 Tablespoons (2 Tablespoons) vinegar
- 2 Tablespoons (2 Tablespoons) Sugar
- ½ Teaspoon (½ Teaspoon) salt
- 1 Cup (135 g) cheese crumbles
Instructions
- In a heavy bottom or cast iron pan, cook the chopped bacon until crisp. Reserve bacon fat if using it in the dressing.
- While the bacon is cooking, chop the raw broccoli, head of cauliflower, finely dice the onion and break the sharp cheddar cheese into small pieces.
- Add all the raw salad ingredients to a big bowl.
- In a separate bowl combine the sugar, salt, vinegar and then whisk in the mayo and the sour cream.
- Add the bacon fat to the dressing, if using.
- Add the cooked bacon to the salad and toss to combine.
- Pour all the dressing over the broccoli salad, stir to combine and make sure all the vegetables are evenly coated.
- Store in an airtight container in the refrigerator until ready to serve.
Notes
To make your Amish broccoli salad extra flavorful, add 2 Tablespoons of liquid bacon grease to the dressing. Be sure to incorporate it well before pouring the dressing over the rest of the Amish broccoli salad.
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