Loaded Broccoli Salad That Hits Different in the Pressure Cooker
Super fresh, creamy, and crunchy, this loaded broccoli salad is packed with bacon, cheese, fruit, toasted nuts, and a zesty dressing that ties it all together—no pressure cooker required, but it sure inspired it!
Equipment
- 1 Mixing bowl Large
- 1 Skillet For bacon
Ingredients
Main ingredients
- 1 cup Mayonnaise creamy base
- 1 cup Sour cream adds tang
- 5 tablespoons White wine vinegar or apple cider vinegar to taste
- 0.25 cup Sugar or more to taste
- 1 tablespoon Chopped parsley
- 0.5 teaspoon Garlic powder dried
- 0.5 teaspoon Salt to taste
- 1 pound Broccoli florets raw or blanched
- 1 Red apple chopped
- 1 cup Diced gouda or sharp cheddar cheese
- 0.75 cup Dried cranberries or raisins
- 0.5 cup Chopped almonds, pecans, or sunflower seeds toasted
- 0.5 pound Bacon chopped and browned until crispy
- 0.5 cup Red onion finely diced
Instructions
Instructions
- Chop bacon and crisp it in a skillet until browned but still chewy.
- Blanch broccoli florets for 2 minutes if desired, then shock in cold water, or use raw for extra crunch.
- Whisk mayo, sour cream, vinegar, sugar, parsley, garlic powder, and salt in a mixing bowl. Adjust to taste.
- Add broccoli, chopped apple, and cheese into dressing. Stir gently to coat evenly.
- Mix in crispy bacon and diced red onion. Cover and refrigerate for at least 30 minutes to chill.
- Before serving, toss salad again, taste, and adjust seasoning as needed.
Notes
For freshness through the week, store salad airtight and give it a good stir before each serving. Keep dressing separate for best texture if making ahead.