Broccoli Cauliflower Bacon Salad (Printer-Friendly)
Crunchy broccoli and cauliflower blend with smoky bacon and sharp cheddar in a creamy, tangy dressing.
# What You’ll Need:
→ Vegetables
01 -
1 head fresh broccoli, chopped into bite-sized florets
02 -
1 head fresh cauliflower, chopped into bite-sized florets
→ Protein
03 -
8 ounces thick-cut bacon, cooked crispy and crumbled
→ Dairy
04 -
1 cup shredded sharp cheddar cheese
05 -
1 cup mayonnaise
06 -
1 cup sour cream
→ Pantry
07 -
½ cup granulated sugar
08 -
½ teaspoon fine salt
# Steps to Follow:
01 -
Cut broccoli and cauliflower into small, even bite-sized florets to ensure uniform coating and easy eating. Use a sharp knife for clean cuts.
02 -
Cook bacon strips in a skillet over medium heat or bake on a rack in the oven until crispy. Drain on paper towels, allow to cool, then crumble.
03 -
In a medium bowl, whisk together mayonnaise, sour cream, granulated 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.
05 -
Pour the dressing over the vegetable and bacon mixture. Fold gently with a spatula to coat all ingredients evenly.
06 -
Cover and refrigerate for at least 30 minutes to meld flavors and allow the salad to firm up before serving.
# Helpful Hints:
01 -
For crispier bacon, bake on a rack over a sheet pan for even cooking. Prepare salad ahead but add dressing just before serving to maintain crunch.
02 -
Store leftovers in an airtight container in the refrigerator for up to three days. Stir gently before serving again.