Amish Broccoli Salad


Amish Broccoli Salad

Amish broccoli cauliflower salad is so versatile... you'll make it for every event!

Amish Broccoli Salad
Amish Broccoli Salad

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 cauliflower salad with bacon 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 where you got the idea for this Amish broccoli cauliflower salad recipe!



  • 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 1" dice (about 1 cup)
  • 1/2 teaspoon salt

Amish Broccoli Salad Recipe

  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

  1. You can substitute 1 cup cubed smoked ham or smoked turkey instead of bacon.

  2. 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."

  3. The vegetables need to be chilled before stirring in the mayo for food safety reasons.

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This recipe was BLAND, way too bland....not a one of us in 12 people liked it....ended up dumping it down gar page disposal...

This is the perfect recipe to bring along to a potluck, or to Easter Sunday luncheon. I can't wait to try it out!

My grandma makes something like this all the time, but she doesn't use cauliflower. I'll have to give this recipe a try and see how similar they are )


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