Loaded Broccoli Cauliflower Salad
A crowd-pleasing salad bursting with crisp broccoli and cauliflower, salty crisp bacon, and creamy Colby Jack—tossed in a tangy-sweet yogurt-honey dressing. Perfect for potlucks, make-ahead meals, or anytime you want a crunchy, satisfying side.
Ingredients
Dressing:
- 3/4 cup plain Greek yogurt full-fat preferred
- 1/2 cup mayonnaise
- 1/4 cup clover honey
- 2 tablespoons red wine vinegar
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
Salad:
- 4 cups small broccoli florets diced, include tender stems
- 4 cups small cauliflower florets diced
- 12 slices thick-cut bacon cooked until crisp and diced
- 8 ounces Colby Jack cheese cubed
- 1/2 medium red onion chopped and briefly rinsed
Instructions
Make the Dressing:
- In a medium bowl, whisk together the Greek yogurt, mayonnaise, honey, red wine vinegar, sugar, salt, and black pepper until the mixture is smooth and uniform.
- Cover the bowl and chill the dressing in the refrigerator for at least 15 minutes to let the flavors meld and to slightly firm up.
Assemble the Salad:
- Place the broccoli and cauliflower florets in a large mixing bowl, then add the diced crispy bacon, cubed Colby Jack, and the rinsed, chopped red onion.
- Pour the chilled dressing over the vegetable mixture and toss gently until every piece is evenly coated and well combined.
- Scatter a little extra crumbled bacon on top for garnish, serve right away, or refrigerate to let the flavors develop before serving.