To make creamy broccoli salad, make a dressing with buttermilk, sour cream, lemon juice, bacon drippings and spices, and combine it with a salad of broccoli, onions and golden raisins. This recipe requires 15 minutes of preparation time, one hour of resting time and 10 minutes of cooking time.
To make creamy broccoli salad, cook 2 strips of low-sodium bacon in a nonstick skillet over low to medium heat for about eight minutes or until the bacon is crispy. Drain the bacon on a plate covered in a paper towel, finely chop the bacon, and set it aside. Keep 1 teaspoon of the bacon drippings for later use in the dressing. Place 1/2 sliced medium red onion in 1 cup of water and 1/2 cup of ice cubes, and allow them to soak for 10 minutes.
Whisk together 1/2 cup of buttermilk, 1/3 cup of reduced-fat sour cream, 1/4 teaspoon of finely grated lemon zest and 1 tablespoon of fresh lemon juice in a bowl with 3/4 teaspoon of kosher salt, black pepper to taste and the reserved teaspoon of bacon drippings. Add in 6 1/2 cups of broccoli florets cut into bite-size pieces, 1/3 cup of golden raisins, and the red onions after removing them from the ice water and patting them dry. Toss the salad well, refrigerate it for one to four hours, and top it with chopped bacon and 2 tablespoons of salted roasted sunflower seeds prior to serving.