Description
Creamy broccoli, cauliflower, corn, and bacon salad brings summer’s freshest flavors together in one irresistible dish. Crisp vegetables mingle with smoky bacon and rich dressing, creating a perfect side that makes you crave seconds.
Ingredients
Scale
Main Vegetables:
- 3 cups broccoli florets
- 3 cups cauliflower florets
- 2 cups carrots, finely sliced
- 15 ounces (425 grams) sweet corn, drained
Protein and Dairy:
- 10 slices bacon, cooked and chopped
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup red onion, diced
Dressing Ingredients (Option 1 – Ranch):
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons dry ranch mix
Dressing Ingredients (Option 2 – Without Ranch):
- 1/2 cup mayonnaise
- 1/2 cup sour cream, kefir, or Greek yogurt
- 2 tablespoons lemon juice
- 1/4 cup honey
- 1/4 teaspoon salt
Instructions
- Chop broccoli, cauliflower florets, carrots, and red onion into uniform, bite-sized pieces to ensure consistent texture and even dressing distribution.
- Cook bacon until crispy, then crumble into small, crunchy fragments that will provide a savory contrast to the fresh vegetables.
- Drain sweet corn thoroughly to prevent excess liquid from diluting the salad’s creamy consistency.
- Shred sharp cheddar cheese into fine, delicate strands that will melt slightly and integrate with the dressing.
- For ranch dressing, blend mayonnaise, sour cream, and dry ranch mix until smooth, adjusting seasoning to create a balanced, tangy flavor profile.
- Alternatively, craft a honey-lemon dressing by whisking mayonnaise, sour cream, fresh lemon juice, and honey until silky and well-combined.
- Gently fold the chosen dressing into the vegetable and bacon mixture, ensuring each ingredient is evenly coated and glistening.
- Refrigerate the salad for 60-90 minutes at 40°F, allowing flavors to meld and vegetables to slightly soften while maintaining their crisp texture.
- Before serving, give the salad a final gentle toss to redistribute the dressing and revive its vibrant appearance.
Notes
- Chop vegetables uniformly to ensure even texture and consistent dressing coverage throughout the salad.
- Slightly toast bacon beforehand to enhance its smoky flavor and create a delightful crispy texture that adds crunch to the creamy salad.
- For a lighter version, swap mayonnaise with Greek yogurt and use turkey bacon to reduce overall fat content while maintaining delicious flavor profile.
- Consider making the salad ahead of time, as it tastes even better after marinating in the refrigerator overnight, allowing ingredients to develop deeper, more complex taste.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 256 kcal
- Sugar: 5 g
- Sodium: 420 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.3 g
- Carbohydrates: 13 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 35 mg