Want to elicit sweet memories of sunny, childhood picnics? Try this summer broccoli salad tossed in a creamy, herbed, sweet-and-salty dressing. Filled with a melange of textures and flavors -- from crisp apples and sweet raisins to nutty almonds and cheddar cheese -- this dish is ready to be paired with any grilled food, or enjoyed as a meal on its own.

Broccoli Salad
Serves 4-6

Salad Ingredients:

1/2 cup almonds, coarselychopped
2 heads broccoli, chopped
1/2 red onion, finely diced
1/2 cup raisins
1/2 cup parsley, chopped
1 apple, cored and chopped
6 oz white cheddar cheese, cubed

Dressing Ingredients:

2 cloves garlic, minced
1 lemon, zested and juiced
1 tablespoon freshly chopped dill
1/4 teaspoon smoked paprika
1/3 cup mayonnaise
1/4 cup sour cream
1 tablespoon white wine vinegar
1/2 tablespoon honey
1/4 teaspoon Kosher salt
1/4 teaspoon black pepper

Directions:

1. Prepare the dressing by mincing the garlic, zesting and juicing the lemon, and chopping the dill. Combine all of the remaining dressing ingredients in a wide mouth jar and whisk until incorporated.

2. In a small, heavy-bottomed saucepan, toast the almonds over medium-low heat until fragrant. Be careful not to burn them. Coarsely chopped.

3. Prepare the broccoli by washing thoroughly and removing the florets from the larger stem. Cut into bite-sized pieces.

4. In a large bowl, combine the chopped broccoli, red onion, raisins, parsley, apple, cheddar cheese, and toasted almonds. Pour the dressing over the mixture and toss with a large spoon to ensure that all of the ingredients are coated evenly.

5. Refrigerate until ready to serve.