Broccoli Salad
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 6
This picnic classic deserves to be brought back into rotation. It is a great little salad that will hold up at a potluck or family reunion, too.
  • 4 cups fresh broccoli florets, stems chopped and florets separated into tiny pieces
  • 6 slices of bacon, cooked crisp and chopped
  • ½ cup slivered almonds
  • 1 tablespoon minced onion
  • 1 cup dried cherries
  • ½ cup mayonnaise
  • ¼ cup sour cream
  • 3 tablespoons orange juice
  • 2 tablespoons white wine vinegar
  • 2 teaspoons sugar
  1. Preheat the oven to 300 degrees. Place the slivered almonds on a cookie sheet and bake for 5 minutes, stirring occasionally. Remove the almonds from the oven and allow them to cool completely. Cook and chop the bacon.
  2. Cut the broccoli florets off of the main stem. Then cut the florets at the very base of the buds and separate them into tiny florets. Dice the stems and add them to the florets to make 4 cups of broccoli bits.
  3. Combine the broccoli, bacon, almonds, dried cherries, and minced onion in a large bowl. In a small bowl, combine the mayonnaise, sour cream, orange juice, vinegar, and sugar. Mix until thoroughly combined. Pour the dressing over the salad and mix. Store in the refrigerator until you are ready to serve.
Recipe by kelly yandell at