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Creamy Broccoli, Cauliflower, Corn, Bacon Salad

Creamy Broccoli, Cauliflower, Corn, Bacon Salad Bliss

This Creamy Broccoli, Cauliflower, Corn, Bacon Salad is a colorful medley that's gluten-free and perfect for potlucks or weeknight dinners.
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Prep Time 10 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Salads
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Broccoli Florets Can substitute frozen broccoli if thawed and drained.
  • 2 cups Cauliflower Florets Broccoli can replace it for a greener option.
  • 1 cup Carrots Opt for pre-sliced to save time.
  • 1 cup Sweet Corn Drain canned corn before use.
  • 1/2 cup Red Onion Soak in water for a milder taste if preferred.
  • 6 strips Bacon Cook until crispy either in the oven or stovetop.
  • 1 cup Sharp Cheddar Cheese A milder cheese can tone it down.
For the Ranch Dressing
  • 1 cup Mayonnaise Swap Greek yogurt for a lighter alternative.
  • 1/2 cup Sour Cream/Kefir/Greek Yogurt Choose any based on your preference.
  • 2 tablespoons Dry Ranch Mix Adjust the amount to suit your taste.
For the Honey-Lemon Dressing
  • 1 cup Mayonnaise Refer to the note above.
  • 1/2 cup Sour Cream/Kefir/Greek Yogurt Same as above.
  • 1 tablespoon Lemon Juice Essential for balancing flavors.
  • 1 tablespoon Honey Warm to make blending easier.
  • to taste pinch Salt A little goes a long way.

Equipment

  • large mixing bowl
  • Skillet
  • spatula
  • Separate bowl

Method
 

Step-by-Step Instructions
  1. Start by rinsing and finely chopping the fresh broccoli and cauliflower into bite-sized florets. Slice pre-sliced carrots if desired and dice half an onion. Place all in a large mixing bowl.
  2. Cook the bacon in a skillet over medium heat for 8–10 minutes, until crispy. Transfer to a paper towel-lined plate to drain. Once cooled, crumble into bits.
  3. In the bowl with the prepped vegetables, add drained sweet corn and crumbled bacon. Grate the sharp cheddar and sprinkle it in. Toss gently with a spatula.
  4. For the ranch dressing, combine mayonnaise, sour cream, and dry ranch mix in a separate bowl. Stir until smooth. For honey-lemon dressing, whisk together the mayonnaise, sour cream, lemon juice, honey, and salt.
  5. Gradually pour the dressing over the salad mixture, tossing gently to coat. This should take about 2–3 minutes.
  6. Serve immediately or let sit in the fridge for about 30 minutes to meld flavors. Enjoy as a side dish or a wholesome addition to dinner.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 15gProtein: 8gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 400mgPotassium: 200mgFiber: 3gSugar: 3gVitamin A: 1500IUVitamin C: 45mgCalcium: 150mgIron: 1.5mg

Notes

Let the salad sit for at least 30 minutes before serving for a more delicious taste. Use fresh vegetables to enhance flavor and texture.

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