Shared from QVC's In the Kitchen with David Blog
Summer Broccoli Salad
This recipe is prepared with the Prepology® 4-Piece Nonstick Knife Set with 4 Cutting Mats (K35540).
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
Ingredients:
Dressing:
• 1/2 cup buttermilk
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 tsp garlic, minced
• 2 Tbsp fresh parsley, chopped
• 2 Tbsp fresh dill, chopped
• 2 Tbsp fresh chives, chopped
• 1/4 tsp onion powder
• 1/4 tsp kosher salt
• 1/8 tsp ground black pepper
• 1-1/2 Tbsp apple cider vinegar
• 1 tsp sugar
Salad:
• 3 broccoli heads with stems
• 1 cup carrots, grated
• 1/2 cup red onion, chopped
• 1/4 cup dried cranberries
• 1/4 cup toasted pine nuts
• 1/4 cup dry roasted sunflower seeds
• 3/4 cup sharp Cheddar cheese, grated
• 4 thick-cut slices cooked bacon (or 8 regular slices), chopped in small pieces
Directions:
1. To prepare the dressing, combine all of the ingredients in a large bowl.
2. To prepare the salad, remove the broccoli heads from the stems and cut into tiny florets. (Do not discard stems.) Add the broccoli to the bowl with the dressing. Peel the tough outer skin from the stems with a paring knife and then roughly chop or grate the stems on a box grater. Add them to the bowl with the florets and dressing.
3. Add the rest of the salad ingredients to the bowl and toss until completely coated with the prepared dressing. Place the salad in an airtight container and refrigerate, allowing it to marinate for 12-24 hours. Toss once or twice during marinating time. Serve chilled.