Description
Comfort meets freshness in this irresistible Creamy Broccoli, Cauliflower, Corn, and Bacon Salad that blends crisp vegetables with smoky, savory bacon. Delightful textures and rich flavors invite you to savor each delectable bite of this crowd-pleasing side dish.
Ingredients
Scale
Main Vegetables:
- 2 cups broccoli, cut into bite-sized pieces
- 2 cups cauliflower, cut into bite-sized pieces
- 1 cup corn kernels, fresh or frozen (thawed)
Protein and Dairy:
- 6 slices bacon, cooked and crumbled
- 1/4 cup cheddar cheese, shredded
- 1/2 cup mayonnaise
- 1/4 cup sour cream
Seasonings and Additional Ingredients:
- 1 tablespoon white vinegar
- 1 tablespoon sugar
- 1/4 cup red onion, finely chopped
- Salt and pepper to taste
Instructions
- Immerse broccoli and cauliflower florets in rapidly boiling water for precisely 2 minutes, ensuring a crisp-tender texture, then immediately transfer to an ice bath to halt cooking and preserve vibrant color.
- Thoroughly drain the blanched vegetables, allowing excess water to evaporate completely.
- Combine the cooled broccoli, cauliflower, sweet corn kernels, and crispy crumbled bacon in a spacious mixing vessel.
- Craft a creamy dressing by whisking mayonnaise, sour cream, tangy white vinegar, delicate sugar, and seasoning until smooth and well-integrated.
- Gently cascade the dressing over the vegetable and bacon mixture, carefully folding to ensure uniform coating without crushing the delicate ingredients.
- Incorporate finely diced red onion and generously sprinkled sharp cheddar cheese, distributing evenly throughout the salad.
- Seal the bowl and nestle in the refrigerator for a minimum of 60 minutes, allowing flavors to harmonize and intensify.
- Prior to serving, give the salad a light toss to redistribute the dressing and revive the ingredients’ vibrant textures.
Notes
- Crisp the bacon in a skillet for extra flavor and crunchier texture, ensuring it’s not too greasy before crumbling into the salad.
- Swap mayonnaise with Greek yogurt for a lighter, protein-rich alternative that maintains the creamy consistency while reducing calories.
- Keep vegetables slightly firm by blanching exactly 2 minutes to preserve nutrients and prevent mushiness, immediately shocking in ice water to halt cooking process.
- Customize this salad for vegetarian diets by replacing bacon with smoked almonds or roasted sunflower seeds for similar smoky, crunchy elements.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 250
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 20 mg