Broccoli Cauliflower Bacon Salad (Printer-Friendly)
Crunchy broccoli and cauliflower with smoky bacon and sharp cheddar in a creamy, tangy dressing.
# What You’ll Need:
→ Vegetables
01 -
1 head fresh broccoli, chopped into bite-size florets
02 -
1 head fresh cauliflower, chopped into bite-size florets
→ Protein
03 -
8 ounces thick-cut bacon, cooked crisp and crumbled
→ Cheese
04 -
1 cup sharp cheddar cheese, shredded
→ Dressing
05 -
1 cup mayonnaise
06 -
1 cup sour cream
07 -
½ cup granulated sugar
08 -
½ teaspoon fine salt
# Steps to Make This:
01 -
Chop broccoli and cauliflower into small, uniform bite-sized florets to ensure even coating and ease of eating.
02 -
Cook bacon strips slowly in a skillet over medium heat until crisp. Drain on paper towels and crumble once cooled.
03 -
In a medium bowl, whisk together mayonnaise, sour cream, sugar, and salt until smooth and creamy without lumps.
04 -
In a large bowl, combine chopped broccoli, chopped cauliflower, crumbled bacon, and shredded cheddar cheese. Toss gently to mix evenly.
05 -
Pour the dressing over the vegetable mixture and fold gently with a spatula to coat evenly without crushing the ingredients.
06 -
Cover the salad with a lid or plastic wrap and refrigerate for at least 30 minutes to meld flavors and firm the texture. Garnish with extra bacon or cheddar before serving if desired.
# Additional Notes:
01 -
For perfectly crisp bacon, bake on a rack over a sheet pan in the oven for even cooking.
02 -
Chilling the salad before serving enhances flavor blending and sets the dressing.
03 -
Uniform cutting of vegetables ensures every bite is coated and easy to eat.
04 -
Store in an airtight container in the refrigerator; best consumed within three days.