Mix the Sour Cream Dressing ingredients together in a bowl. Adjust salt and pepper to taste. and set aside for 20 minutes for the flavours to develop. Use milk to adjust dressing to desired consistency.

Break / cut broccoli into smallish florets. Blanch in boiling water or steam until just cooked - it should still be tender but crisp. Drain in a colander, run under tap water to help cool faster and leave to cool. Shake around in colander occasionally to loosen water caught in the floret heads (watery broccoli salad not nice!).

Toast almonds in non stick skillet over medium high heat until golden. Remove into bowl.

Cook bacon in skillet over high heat until golden. Drain on paper towels.

Place salad ingredients in a bowl. Drizzle over dressing and toss to combine. Transfer to serving bowl.

I served this with Oven Baked Pork Chops.