Description
A refreshing and crunchy Broccoli and Cauliflower Salad featuring a creamy, tangy dressing, crispy bacon, and Colby Jack cheese. Perfect for a light side or a colorful addition to any meal.
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 and well combined. Cover and chill until ready to use.
- Combine Salad Ingredients: In a large salad bowl, add the diced broccoli, cauliflower, sautéed bacon, Colby Jack cheese, and chopped red onion. Optionally, set aside about 1/4 of the bacon and red onion to sprinkle on top after tossing for added color.
- Toss Salad: Pour the chilled dressing over the salad ingredients, then toss thoroughly to evenly coat everything with the dressing.
- Serve Promptly: Serve the salad within one hour of adding the dressing for the freshest texture and best flavor.
Notes
- To reduce calories, cut back to four slices of bacon and reduce the cheese amount slightly.
- Omit the sugar in the dressing if you want a less sweet option.
- Rinsing the red onion helps to mellow its sharpness, but you can adjust the amount based on your taste preference.
- Using fat-free Greek yogurt and light mayonnaise keeps the dressing creamy but lower in fat.
- Best served fresh for maximum crunch; avoid making too far in advance.
Nutrition
- Serving Size: 1 cup
- Calories: 210 kcal
- Sugar: 8 g
- Sodium: 350 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 25 mg
