Broccoli and Cauliflower Salad
Servings Prep Time
7servings 15minutes
Cook Time
Servings Prep Time
7servings 15minutes
Cook Time
  • 1tbs granulated sugar
  • 1/4tsp salt, or more to taste
  • 2tbs red wine vinegar
  • 1/4cup honey
  • 1/2cup light mayonnaise
  • 3/4cup fat-free plain greek yogurt
  • 4cups small diced broccoli florets
  • 4cups small diced cauliflower florets
  • 8oz bacon (about 8 slices), diced and sauteed until crisp and drained
  • 1 1/4cups small cubed colby jack cheese (6 oz)
  • 1/2 cup chopped red onion
For the Dressing
  1. In a medium mixing bowl whisk together sugar, salt, red wine vinegar, honey, mayo, and yogurt.
  2. Cover and chill until ready to use over the salad.
For the Salad
  1. Wash and dice the cauliflower and broccoli into small bite sized florets.
  2. Cook the bacon until crispy, pat geese with paper towel and let cool. Once cooled put the bacon strips into a zip-lock bag and crush with a heavy rolling pin. Set aside some of the bacon for topping the salad. You could use bacon bits but we love the fresh bacon.
  3. Cut the Colby jack cheese into small cubes.
  4. Dice the red onion, and set aside about 1/3 cup of onion for topping the salad.
  5. In a large mixing bowl add the cauliflower, broccoli, bacon, red onion and cubed cheese and mix. *If you are making this ahead of time cover and refrigerate until you are ready to serve.
  6. Toss dressing in until the salad is evenly coated. *Wait and pour the dressing over the salad until right before serving. Best served within and hour of adding the dressing,
  7. Top with remaining red onion and bacon bits.
Recipe Notes

Notes: Everyone likes a different amount of dressing, slowly pour your dressing to the desired amount.

Adapted From: Cooking Classy