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Amish Broccoli Salad

Amish Broccoli Salad
Amish Broccoli Salad
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This Amish Broccoli Salad is one of those delightfully-tasty summer salad recipes that will get your taste buds tingling. Don't take our word for it, try this broccoli salad recipe out for yourself, and see what you think! This is one of those dishes that will remind you of the kind of meals your grandma used to make. It will satisfy you in more ways the one with plenty of crunchy broccoli mixed up with creamy sour cream, mayonnaise, Cheddar cheese and bacon. What more could you want in a salad? Make this dish for a picnic or potluck, and don't be surprised when people start asking you for the recipe!

Serves: 8

  • 2 cups frozen peas
  • 1 pound fresh cauliflower
  • 1 pound fresh broccoli
  • 4 strips bacon, chopped
  • 1/2 cup mayonnaise
  • 1/2 cup plain yogurt or sour cream
  • 1/2 tablespoon sugar
  • 4 ounces sharp cheddar, in inch dice (about 1 cup)
  • 1/2 teaspoon salt

Did you know how many broccoli salads varieties there are? In our collection, 9 Best Recipes for Broccoli Salad + Bonus Broccoli Salad Recipes, we're sure you'll find one that becomes your new favorite.


  1. Cut cauliflower and broccoli, chopping the stems and cutting florets into bite size pieces.
  2. In a large pot bring 4 quarts of water and 1 Tablespoon salt to the boil. Drop peas into the water just for 1 minute, then lift with a slotted spoon or wire mesh sieve and drain.
  3. In the same boiling water, boil cauliflower for 3 minutes, then lift out and drain, running under cold water to cool the vegetables. In the same boiling water, boil the broccoli about 2 minutes and drain and cool.
  4. In a small fry pan, cook the bacon over medium heat until browned and lightly crisp. Drain well on paper towels.
  5. When vegetables have cooled, toss with the dressing and taste for seasoning. Add bacon and cheese and stir gently until well mixed. Cover and chill in the refrigerator for at least 1 hour or up to 1 day before serving,
Editor's Notes
  • You can substitute 1 cup cubed smoked ham or smoked turkey instead of bacon.
  • Blanching the vegetables has two effects:  1) it makes the salad more colorful as the peas and broccoli brighten in color from the blanching. 2) Their flavor is less pronounced after this brief cooking, making the salad more attractive to some people who don’t like the strong flavor of the “cabbage vegetables."
  • The vegetables need to be chilled before stirring in the mayo for food safety reasons.

Don't be the one who doesn't bring a dish to the potluck. WIth our easy collection, Summer Salad Recipes: Our Ultimate Guide to Deli Salad Potluck Ideas, it's so easy to find something absolutely delicious that everyone will love.


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In my family we all love salads so I am always on the look out for new, interesting, different ideas and this one really appealed to me. We made it over the past weekend and it was very very good! The crunchiness of the fresh broccoli and cauliflower was so nice and the sour cream and mayonnaise dressing is perfect. Instead of the grated cheddar cheese we added a light sprinkling of thinly shaved parmesan over the salad and it was a great accompaniment to our barbecue.

By adding a sprinkling of dill to this salad increases the taste.

This was so yummy!! Definitely went back for seconds )

I liekd that there wer both broccoli and cauliflower. It looks pretty, too.

This would be a good picnic dish. The taste reminded me of summer.

The combo of broccoli and cauliflower was great! Blanching the broccoli got rid of that icky raw broccoli taste I hate. I'd make this recipe again in a heartbeat!

This deli salad was alright. I wasn't a fan of the mayo aftertaste, so I may use plain yogurt next time.

We tried this dish in our office today, and it'd make such a great recipe to take to weekend barbecue. I'm always a bit worried that deli salads are going to be a bit too heavy, but the dressing to vegetable ratio was spot on!

Looks GOOD!!


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