Broccoli Salad with Sour Cream Dressing
Say goodbye to bland broccoli with this vibrant salad, where crisp-tender florets meet a luscious, mayo-free sour cream dressing. The creamy nuttiness of toasted almonds, the fresh pop of shallots, and the irresistible crunch of bacon elevate this dish to a crowd-pleaser. Perfect as a side or customizable with your favorite add-ins, this salad is a delicious way to transform broccoli into a star!
| Cuisine | Western |
| Category | Salad |
| Prep Time | 15 minutes |
| Cook Time | 3 minutes |
| Rest Time | 20 minutes |
| Total Time | 38 minutes |
| Servings | 4 servings |
| Difficulty | Easy |
| Published | 8/17/2025 |
Instructions
- 1
Prepare dressing: In a small bowl, whisk together sour cream, olive oil, garlic powder, apple cider vinegar, milk, Dijon mustard, white sugar, salt, and pepper. Adjust seasoning and milk to achieve desired consistency. Set aside for 20 minutes to let flavors meld.
- 2
Blanch broccoli: Break or cut broccoli into smallish florets. Blanch in boiling water or steam for 1–2 minutes until tender but still crisp. Drain in a colander and run under cold tap water to cool quickly. Shake occasionally to remove water trapped in florets, then let cool completely.
- 3
Toast almonds: In a non-stick skillet over medium-high heat, toast flaked almonds until golden, about 2–3 minutes, stirring occasionally. Transfer to a bowl to cool.
- 4
Cook bacon: In the same skillet, cook chopped bacon over high heat until golden and crispy, about 3–4 minutes. Drain on paper towels.
- 5
Assemble salad: In a large mixing bowl, combine cooled broccoli, toasted almonds, cooked bacon, and chopped shallots. Drizzle with sour cream dressing and toss gently to coat evenly.
- 6
Serve: Transfer to a serving bowl and enjoy as a flavorful side dish, perfect alongside dishes like oven-baked pork chops.
Nutrition Information
| Calories | 180 |
| Protein | 11.7g |
| Carbohydrates | 10g |
| Total Fat | 10.7g |
| Saturated Fat | 2.4g |
| Polyunsaturated Fat | 8.3g |
| Monounsaturated Fat | 0g |
| Trans Fat | 0g |
| Cholesterol | 29mg |
| Sodium | 346mg |
| Potassium | 350mg |
| Fiber | 3.5g |
| Sugar | 3.2g |
| Vitamin A | 600IU |
| Vitamin C | 90mg |
| Calcium | 80mg |
| Iron | 1mg |
Recipe Notes
Garlic: Garlic powder is preferred for a milder, smoother flavor in the dressing. If using fresh garlic, mince finely and let the dressing rest for at least 30 minutes to soften its bite.
Sour cream substitution: Full-fat creamy yogurt can replace sour cream, but avoid low-fat yogurt to prevent an overly tangy dressing. Add extra olive oil if needed for creaminess.
Broccoli: Blanching ensures a tender-crisp texture. Be careful not to overcook, and shake well to avoid watery florets, which can dilute the salad’s flavor.
Add-ins: Customize with extras like dried cranberries, sunflower seeds, or shredded cheese to suit your taste.
Storage: Best served fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Stir before serving, as the dressing may settle.
Nutrition: Values are per serving, assuming 4 servings. Estimates for potassium, vitamin A, vitamin C, and calcium are added based on broccoli and other ingredients.
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