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This colorful, crunchy salad is a fresh take on classic vegetable sides. Packed with a mix of finely chopped broccoli, cauliflower, sweet corn, carrots, red onion, crispy bacon, and shredded cheddar cheese, it's tossed in a creamy, tangy dressing that brings it all together. It’s the kind of dish that works for backyard cookouts, potlucks, or even a weekday dinner alongside grilled meat or sandwiches.
This salad is not just easy to make—it’s also incredibly versatile. Choose between a ranch-based dressing or a lighter homemade version, and customize it with your favorite ingredients or dietary preferences.
Ingredients
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- 1 cup broccoli florets, finely chopped
- 1 cup cauliflower florets, finely chopped
- 1 cup canned or frozen corn, drained
- ½ cup sliced carrots (store-bought matchsticks or thinly sliced fresh)
- ⅓ cup red onion, finely diced
- 6 slices cooked bacon, chopped
- 1 cup sharp cheddar cheese, shredded
Dressing Options (Choose One)
Option 1: Ranch-Based Dressing
- ½ cup mayonnaise
- ¼ cup sour cream
- ¼ cup Ranch dressing
Option 2: Homemade Creamy Dressing
- ½ cup mayonnaise
- ¼ cup sour cream, kefir, or Greek yogurt
- 1 tablespoon honey (softened)
- 1 tablespoon fresh lemon juice
How to Make It
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- Step 1: Prep the Vegetables
- Finely chop the broccoli and cauliflower for a more consistent texture and to help absorb the dressing. Dice the red onions and slice the carrots thin if not already pre-sliced.
- Step 2: Cook and Chop the Bacon
- Cook the bacon using your preferred method—stovetop or oven. Once crisp, drain it on paper towels and chop into small, bite-sized pieces.
- Step 3: Make the Dressing
- In a small bowl, whisk together the ingredients for your chosen dressing until smooth and creamy.
- Step 4: Combine the Salad
- In a large mixing bowl, combine the chopped vegetables, corn, onion, bacon, and shredded cheddar cheese.
- Step 5: Add the Dressing
- Pour the dressing over the salad mixture and stir thoroughly until everything is well coated.
- Step 6: Chill (Optional)
- Refrigerate the salad for 15 to 30 minutes before serving. This step enhances the flavor and allows the dressing to better absorb into the ingredients.
Helpful Tips
- Chop Small: Smaller pieces make every bite balanced and flavorful.
- Serve Chilled: Tastes even better when cold.
- Make Ahead: Prep up to a day in advance and refrigerate in an airtight container.
- Customize It: Use turkey bacon for a lighter version, or skip the bacon for a vegetarian twist.
Frequently Asked Questions
- → Can I make this salad ahead of time?
- Yes, it's great made ahead. Just refrigerate it for a few hours to let the flavors blend.
- → Which dressing is better?
- Both are delicious! The ranch version is savory and classic, while the lemon-honey is lighter and slightly sweet.
- → Can I make it vegetarian?
- Yes, just omit the bacon or replace it with a vegetarian alternative like roasted nuts or tofu bits.
- → Can I use frozen vegetables?
- Fresh is best for crunch, but you can use thawed frozen veggies in a pinch. Just drain them well.
- → What cheese works best?
- Sharp cheddar adds great flavor, but you can also try gouda, feta, or Monterey Jack.