Creamy Broccoli Cauliflower Salad
A refreshing, hearty salad that combines crisp vegetables with a smooth, flavorful dressing.
Ingredients
The Salad Base:
-
3 cups Fresh broccoli florets (cut into bite-sized pieces)
-
3 cups Fresh cauliflower florets (cut into small pieces)
-
6 slices Bacon (cooked until crisp and crumbled)
-
3/4 cup Sharp cheddar cheese (freshly grated)
-
1/3 cup Red onion (finely diced)
-
1/2 cup Roasted sunflower seeds (or chopped almonds)
The Creamy Dressing:
-
3/4 cup Mayonnaise
-
1/4 cup Plain Greek yogurt (or sour cream)
-
2 tablespoons Apple cider vinegar
-
2 tablespoons Granulated sweetener (monk fruit or stevia work well here)
-
1/2 teaspoon Salt
-
1/4 teaspoon Black pepper
Instructions
1. Prepare the Vegetables
-
Wash the broccoli and cauliflower thoroughly.
-
Important: Pat them completely dry with a clean towel. Drying the vegetables ensures the dressing clings to them instead of sliding off.
-
Chop them into small, even pieces so you get a bit of everything in every bite.
2. Cook the Bacon
-
Fry the bacon in a skillet or bake in the oven until it is very crispy.
-
Drain on paper towels, let it cool, and then crumble it into small pieces.
-
Pro Tip: Keep the bacon separate until you are ready to serve to ensure it stays crunchy.
3. Whisk the Dressing
-
In a medium bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, sweetener, salt, and pepper.
-
Stir until the dressing is completely smooth and creamy.
4. Assemble the Salad
-
In a large mixing bowl, toss together the broccoli, cauliflower, red onion, cheese, and sunflower seeds.
-
Pour the dressing over the vegetables and fold gently until everything is evenly coated.
5. Chill and Serve
-
Cover the bowl and refrigerate for at least 30 minutes. For the best flavor, let it chill for 3–4 hours to allow the flavors to meld.
-
Just before serving, stir in the crumbled bacon (or sprinkle it on top for a nice presentation).
Variations & Storage
-
Low-Carb Tip: This recipe is naturally low-carb if you use a sugar-free sweetener and skip any added dried fruit like raisins.
-
Make Ahead: You can chop the vegetables and make the dressing up to 24 hours in advance. Keep them in separate containers and mix them 1–2 hours before your meal.
-
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Stir well before serving as the vegetables may release a little moisture over time.