Description
A vibrant and crunchy broccoli and cauliflower salad tossed with a creamy, tangy dressing and topped with crispy bacon, sharp Colby Jack cheese, and red onion. Perfect for a quick, flavorful side dish or light lunch.
Ingredients
Scale
Dressing:
- 3/4 cup fat-free plain Greek yogurt
- 1/2 cup light mayonnaise
- 1/4 cup honey
- 2 Tbsp red wine vinegar
- 1 Tbsp granulated sugar
- 1/4 tsp salt, or more to taste
Salad:
- 4 cups small diced broccoli florets
- 4 cups small diced cauliflower florets
- 8 oz bacon (about 8 slices), diced and sauteed until crisp and drained
- 1 1/4 cups small cubed Colby Jack cheese (6 oz)
- 1/2 cup chopped red onion, rinsed under water and drained
Instructions
- Prepare the Dressing: In a medium mixing bowl, whisk together fat-free Greek yogurt, light mayonnaise, honey, red wine vinegar, granulated sugar, and salt until smooth. Cover and chill in the refrigerator until ready to use.
- Assemble the Salad: In a large salad bowl, combine the small diced broccoli florets, small diced cauliflower florets, sautéed crisp bacon pieces, cubed Colby Jack cheese, and chopped red onion. Optionally, set aside about a quarter of the bacon and red onion to sprinkle on top later for added color.
- Toss with Dressing: Pour the chilled dressing over the salad ingredients and toss thoroughly to evenly coat all components with the creamy dressing.
- Serve: Serve the salad within one hour of adding the dressing for the best texture and freshness.
Notes
- To reduce calories, cut back to four slices of bacon and lessen the cheese amount slightly, also omit the sugar in the dressing while maintaining delicious flavor.
- Rinsing the red onion reduces its sharpness, adjust quantity based on personal taste for mildness or pungency.
- For best results, use fresh broccoli and cauliflower florets diced into bite-sized pieces for optimal crunch.
- The salad is best served fresh but can be chilled briefly after assembly for a cooler dish.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 8 g
- Sodium: 380 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 30 mg
