Broccoli Cauliflower Bacon Salad (Printer-Friendly Version)
Crisp broccoli and cauliflower tossed with bacon, cheddar, and creamy, tangy dressing for a crunchy, flavorful dish.
# Ingredients Needed:
→ Vegetables
01 -
1 head broccoli, chopped into bite-sized florets
02 -
1 head cauliflower, chopped into bite-sized florets
→ Meat
03 -
8 ounces thick-cut bacon, cooked crisp 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
# Step-by-Step Directions:
01 -
Chop broccoli and cauliflower into small, uniform bite-sized florets to ensure even coating and ease of eating.
02 -
Slowly cook bacon strips in a skillet over medium heat until crisp; transfer to paper towels to drain and cool, then crumble.
03 -
In a medium bowl, whisk together mayonnaise, sour cream, sugar, and salt until smooth and creamy with no lumps.
04 -
In a large bowl, gently toss chopped broccoli, cauliflower, crumbled bacon, and shredded cheddar cheese to distribute evenly.
05 -
Pour the dressing over the vegetable mixture and fold gently to coat all ingredients uniformly.
06 -
Cover and refrigerate for at least 30 minutes to allow flavors to meld and salad to firm up; garnish with extra bacon or cheese if desired before serving.
# Helpful Hints:
01 -
Chill the salad before serving to enhance flavor blending and maintain crisp texture.
02 -
Use freshly chopped vegetables for best crunch; frozen, thawed, and dried vegetables are acceptable in a pinch.