Amish-Style Broccoli Salad
You just found the perfect broccoli salad recipe to make for the church potluck!
If you're looking for a quick and easy side dish recipe, then look no further. This Amish-Style Broccoli Salad will be sure to delight everyone who tries a bite. You only need a few ingredients and a quick minute to make this easy broccoli recipe.
You'll love that this healthy deli salad recipe will give you a full serving of veggies, so you should definitely make this side dish for your next family dinner. But this isn't just a healthy recipe, it's also an insanely delicious recipe. You should share this broccoli salad recipe with all of your friends and family. They'll be so glad that you did.
Serves8
Ingredients
- 2 cup frozen peas
- 1 pound fresh cauliflower
- 1 pound fresh broccoli
- 4 strips bacon, chopped
- 1/2 cup light-mayonnaise
- 1/2 cup plain yogurt
- 1/2 tablespoon sugar
- 1 cup sharp cheddar, in 1/2-inch dice
- 1/2 teaspoon salt
Instructions
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Cut cauliflower and broccoli, chopping the stems and cutting flowerets into bite-size pieces.
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In a large pot, bring 4 quarts of water and 1 tablespoon salt to boil. Drop peas into the water for 1 minute, then lift with a slotted spoon, or wire mesh sieve, and drain.
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In the same boiling water, boil cauliflower for 3 minutes, then lift out and drain, running under cold water to cool the vegetables.
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In the same boiling water, boil the broccoli about 2 minutes. Then, drain and cool the broccoli.
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In a small frying pan, cook the bacon over medium heat until browned and lightly crisp. Drain well on paper towels.
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When vegetables have cooled, toss with the dressing (light-mayonnaise, yogurt, sugar, and salt). Taste for seasoning. Add bacon and cheese, and stir gently until well mixed.
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Cover and chill in the refrigerator for at least 1 hour or up to 1 day before serving.
Notes
Using a smoky-flavor bacon allows the flavor to carry through the salad even in a smaller amount. You can also substitute 1 cup of cubed smoked ham or smoked turkey instead of the bacon.
The step of blanching the vegetables has two effects: 1) It makes the salad more colorful as the peas and broccoli brighten in color from the blanching, and 2) The veggies' 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.