Creamy Broccoli Salad: A Deliciously Easy Side Dish
A creamy and flavorful broccoli salad featuring fresh vegetables, bacon, and cheese, with your choice of ranch or homemade dressing.
Equipment
- large bowl
- oven
Ingredients
- 3 cups broccoli florets finely chopped
- 3 cups cauliflower florets finely chopped
- 2 cups carrots finely sliced
- 15 oz sweet corn canned and drained
- ½ cup red onion diced
- 10 slices bacon cooked, drained, and chopped
- 1 cup sharp cheddar cheese shredded
Dressing Option 1 (Ranch)
- ½ cup mayonnaise
- ½ cup sour cream, kefir, or Greek yogurt
- 2 tablespoons dry Ranch mix adjust to taste
Dressing Option 2 (Homemade)
- ½ cup mayonnaise
- ½ cup sour cream, kefir, or Greek yogurt
- 2 tablespoons lemon juice
- ¼ cup honey softened or warmed
- ¼ teaspoon salt
Dressing
- prepared dressing add gradually to taste
Instructions
- Prepare the vegetables by finely chopping the broccoli and cauliflower into small pieces for better dressing absorption.
- Cook the bacon until crisp, drain the fat, and chop it into bite-sized pieces.
- In a large bowl, combine the chopped broccoli, cauliflower, carrots, drained corn, diced red onion, chopped bacon, and shredded cheddar cheese.
- Prepare your chosen dressing: For Ranch, mix mayonnaise, your dairy base, and dry Ranch mix, adjusting seasoning as needed. For homemade, whisk together mayonnaise, dairy base, lemon juice, honey, and salt, warming the honey if necessary for easier mixing.
- Gradually add the prepared dressing to the salad ingredients and stir until everything is evenly coated and well combined.
Bacon Cooking
- Cook bacon in the oven until crispy. Drain excess fat and chop into pieces.
Notes
Finely chopping the broccoli and cauliflower is key for optimal dressing adherence and creaminess. Store-bought sliced carrots are a convenient option. Warm honey ensures smooth mixing. Sour cream can be swapped with kefir or Greek yogurt, and the amount of dry Ranch mix can be adjusted to your preference.