Description
A fresh, crunchy broccoli and cauliflower salad tossed in a creamy, tangy dressing with crispy bacon and Colby Jack cheese, perfect for a light lunch or side dish.
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 Dressing: In a medium mixing bowl, whisk together all dressing ingredients until smooth. Cover and chill until ready to use.
- Combine Salad Ingredients: Add the diced broccoli, cauliflower, sautéed bacon, Colby Jack cheese, and chopped red onion into a large salad bowl. Optionally, set aside about 1/4 of the bacon and red onion to sprinkle on top later for a pop of color.
- Toss Salad: Pour the chilled dressing over the salad ingredients, then toss thoroughly to evenly coat everything with the dressing.
- Serve: Serve the salad within one hour of dressing to ensure freshness and the best texture.
Notes
- To reduce calories, use only four slices of bacon and reduce the cheese amount slightly; omit the sugar from the dressing.
- Rinsing the red onion helps soften the sharp flavor; you can adjust the amount based on your taste preference.
- This salad is best served fresh and within an hour after mixing for optimal crunchiness.
