By Kevin Williams
Occasionally a post on this site will go "viral" and no recipe on Amish365.com has been seen by more people than this one for
. I thought with Easter weekend coming it might be a good time to revisit this.
The recipe comes from an Amish woman in Navarre, Ohio. Navarre is at the northern edge of Ohio’s “Amish archipelago.” Some of you may know Navarre as home to the Nickle’s Bread bakery, the smell of which permeates every corner and crack of the town. The rolling hills and temperate climate of this part of Ohio makes it ideal for growing gardens full of broccoli, some of which can be used in this delicious salad recipe.
So why has the recipe gone viral? It is a beautiful salad to look at and a delicious one to eat I think it has just the perfect melding of flavors...there's a sweet and sour to it that balance each other perfectly. The bacon adds a touch of crisp, while the cheese adds some great texture and color of its own.
This photo is a gorgeous one that Rachel took and when the recipe really went viral a year or so ago this photo was being lifted and posted on many websites (food.com is a major offender with this recipe). So in reposting it today, I watermarked the photo...it's not that Rachel needed credit for taking it, but I know she felt a little....miffed, and rightfully so, that so many sites were lifting the photo and claiming it as their own. But that happens online all the time.
- 1 head broccoli, chopped
- 1 head cauliflower, chopped
- 1 cup mayonnaise
- 1 cup sour cream
- ½ cup sugar
- ½ teaspoon salt
- ½ pound bacon, fried and crumbled
- 1 cup shredded Cheddar cheese
- Combine the chopped broccoli and cauliflower in a large bowl.
- In a separate bowl, combine the mayonnaise, sour cream, sugar, and salt to make a creamy dressing.
- Add the dressing to the broccoli–cauliflower mix, stirring to evenly coat the vegetables. Stir in the bacon and the cheese, reserving a small amount to sprinkle on top of the salad just before serving.