Loaded Broccoli Salad has a name with a double meaning. It’s “loaded” in that it has all the fixings you could want on a salad: creamy, tangy dressing, crunchy apples and nuts, crispy, fatty bacon bites, sharp cheese, the works. But it’s also “loaded” in the way all the flavors come together for a rich taste that is both refreshing and satisfying. It takes 30 minutes or less to make this dish, and it’s so easy to make, too; next thing you know, you’ll be loading your plate with Loaded Broccoli Salad.

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For the dressing:

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 2 1/2 tablespoons white wine or apple cider vinegar, or to taste
  • 1/8 cup sugar, plus more to taste
  • 1/2 tablespoon parsley, chopped
  • 1/4 teaspoon dried garlic powder
  • 1/4 teaspoon salt, or to taste

For the salad:

  • 1 pound small-medium broccoli florets, raw or blanched
  • 1 red apple, chopped
  • 1 cup gouda or sharp cheddar, diced
  • 3/4 cup dried cranberries or raisins
  • 1/2 cup almonds, pecans, or sunflower seeds, chopped and toasted
  • 1/2 pound bacon, chopped and browned until crispy
  • 1/2 cup red onion, finely diced


Step 1 –Whisk together the mayonnaise, sour cream, vinegar, sugar, parsley, garlic powder, and salt in a large salad bowl.

Step 2 –Taste the dressing for seasoning.

Step 3 –Add the broccoli to the dressing, tossing to coat.

Step 4 –Let the broccoli sit in the dressing for 5 minutes.

Step 5 –Add the apple, cheese, cranberries, almonds, bacon, and red onion to the bowl and toss well.

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Step 6 –Taste for seasoning and serve immediately or chill in the refrigerator for up to 2 hours.