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
1 Whisk together the mayonnaise, sour cream, vinegar, sugar, parsley, garlic powder, and salt in a large salad bowl.
2 Taste the dressing for seasoning.
3 Add the broccoli to the dressing, tossing to coat.
4 Let the broccoli sit in the dressing for 5 minutes.
5 Add the apple, cheese, cranberries, almonds, bacon, and red onion to the bowl and toss well.
6 Taste for seasoning and serve immediately or chill in the refrigerator for up to 2 hours.
Time: 30 minutes
Yield: 8 servings