Ingredients
Scale
- 2 cups cauliflower florets, chopped
- 1 cup corn kernels (fresh, canned, or thawed if frozen)
- 6 slices bacon, cooked and crumbled
- 1/2 cup red onion, finely chopped
- 1/2 cup cheddar cheese, shredded (optional)
For the Creamy Dressing:
- 1/2 cup mayonnaise
- 1/2 cup sour cream or Greek yogurt
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar (adjust to taste)
- Salt and pepper, to taste
Instructions
- Prepare the Vegetables:
- Steam the broccoli and cauliflower florets until they are just tender, about 3-4 minutes. Rinse under cold water to stop the cooking process and ensure they remain crisp.
- Cook the Bacon:
- In a skillet, cook the bacon over medium heat until crispy. Drain on paper towels, then crumble or chop into small pieces.
- Make the Creamy Dressing:
- In a small bowl, whisk together the mayonnaise, sour cream or Greek yogurt, apple cider vinegar, sugar, salt, and pepper until smooth and well combined.
- Combine the Salad:
- In a large bowl, combine the steamed broccoli and cauliflower, corn kernels, crumbled bacon, red onion, and shredded cheddar cheese, if using.
- Pour the creamy dressing over the salad and toss until all the ingredients are evenly coated.
- Chill and Serve:
- Refrigerate the salad for at least 1 hour to allow the flavors to meld together.
- Serve chilled, with additional salt and pepper to taste if needed.
