Creamy Broccoli Salad

This creamy broccoli salad is a refreshing twist on a classic side dish, perfect for potlucks, picnics, and backyard barbecues. The tangy dressing, fresh herbs, and crunchy broccoli florets come together in a delightful harmony of flavors and textures that’s sure to please both kids and adults alike.

Ingredients

• 2 heads of broccoli, cut into florets
• 1 cup of mayonnaise
• 1/2 cup of sour cream
• 1 tablespoon of Dijon mustard
• 1 teaspoon of sugar
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• 2 tablespoons of chopped fresh dill
• 2 tablespoons of chopped fresh chives
• 2 cups of shredded cheddar cheese (optional)

Instructions

Rinse the broccoli florets under cold water, then pat them dry with paper towels to remove excess moisture. In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, sugar, salt, and black pepper until smooth.

Add the chopped dill and chives to the bowl and stir until well combined.

Add the broccoli florets to the bowl and toss until they’re evenly coated with the creamy dressing. If using cheese, stir it in gently to combine.

Cover the bowl with plastic wrap and refrigerate the salad for at least 30 minutes to allow the flavors to meld.

Before serving, give the salad a good stir and adjust the seasoning if needed. Serve chilled.

You can garnish with additional dill or chives, if desired.

Notes

To ensure the broccoli florets aren’t too wet, make sure to pat them dry thoroughly with paper towels after rinsing them under cold water. This will help the creamy dressing stick to them better.

If you’re not a fan of Dijon mustard, you can substitute it with yellow mustard or even a spicy mustard if you like a little kick.

Feel free to customize the amount of sugar to your taste, depending on how sweet you like your salad dressings. For an extra burst of flavor, try adding some diced onions, diced bell peppers, or even some chopped bacon to the salad.

If you’re making the salad ahead of time, be sure to give it a good stir before serving, as the dressing can separate a bit while it’s refrigerated.

You can easily make this recipe in smaller or larger batches depending on your needs – just adjust the ingredient quantities accordingly. The shredded cheddar cheese is optional, but it adds a nice tanginess to the salad.

You can also try using other types of cheese, like Parmesan or feta, for a different flavor profile.

To make this salad more substantial, try serving it on top of a bed of greens or using it as a topping for a baked potato or a sandwich.

Nutrional Value

• Calories: 220
• Total Fat: 19g
• Saturated Fat: 6g
• Cholesterol: 20mg
• Sodium: 250mg
• Total Carbohydrates: 8g
• Dietary Fiber: 2g
• Sugars: 2g
• Protein: 5g