Broccoli salad has been around for a while.
It really rose to prominence in the midwest and south around the 60’s and 70’s. For people wanting a “healthier” barbecue side dish, broccoli salad was the best bet.
Your aunt or mom probably makes a variation of broccoli salad that includes dried cranberries, raisins, and/or sunflower seeds. Most people toss it with a sweet dressing.
This broccoli salad is a little different. It extremely savory, with no little bits of sweet to be found (unless you count the sweet bite of a red onion).
It’s great if you’re on a low-carb or Keto diet, too. I’m not, but I wanted a savory broccoli salad to go with my barbecue chicken sandwiches last week and this recipe fit the bill.
Cheddar Bacon Ranch Broccoli Salad
A savory, creamy broccoli salad with cheese, bacon, ranch, onions and almonds.
- In a medium bowl, whisk together mayonnaise, sour cream, ranch seasoning and vinegar. Whisk until smooth and well combined. Set aside.
- In a large bowl, toss, broccoli florets with onion, almonds, cheese cubes and crumbled bacon. Pour dressing on top and toss until broccoli is coated.
- Refrigerate until ready to serve. Best server after it has been refrigerated for a few hours. Keeps well in the fridge for a few days.