Hey there! So I have to tell you about this salad I threw together the other day—Creamy Broccoli Cauliflower Corn Bacon Salad. It’s one of those recipes that’s perfect for when you’re just craving something fresh and hearty. I first had something similar at a summer BBQ, and let me tell you, it was love at first bite! It’s been a staple in my house ever since.
Why You’ll Love This
I make this when I’m in the mood for something that’s crunchy and creamy all at once (plus, bacon!). My family goes crazy for this salad because it’s got all their favorite things—veggies and bacon, what’s not to love? My kid even likes it, and that’s saying something because vegetables usually get a side-eye from him. Sometimes I think it’s the bacon that wins them over—who could blame them?
Ingredients
- 1 head of broccoli (or a bag of pre-chopped to save time)
- 1 small cauliflower, chopped into bite-sized pieces
- 1 cup corn (fresh, frozen, or canned—I’m not picky!)
- 6 slices of bacon, cooked and crumbled (my grandmother always insisted on using the fancy stuff, but honestly, any version works fine)
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 cup mayonnaise (sometimes I swap this for Greek yogurt)
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Directions
- First, grab your biggest salad bowl. Toss in the broccoli, cauliflower, and corn. I usually sneak a taste here because why not?
- Add the crumbled bacon and cheese. If you lose a few pieces to ‘quality control’, that’s perfectly normal.
- In a separate bowl, mix together the sour cream, mayonnaise, and apple cider vinegar. This is your creamy dressing, and trust me, it’s the star of the show.
- Pour the dressing over the veggies and bacon, toss everything together until well coated. Don’t worry if it looks a bit weird at this stage – it always does!
- Season with salt and pepper. Adjust to your liking, maybe even add a bit more bacon if you’re feeling wild.
Notes
I discovered that using Greek yogurt instead of mayonnaise gives it a tangy twist that I actually love. Also, letting the salad sit for an hour before serving really lets the flavors meld together.
Variations
I once tried adding raisins to this mix, thinking it would add a sweet contrast – turns out, not a fan. But hey, it might work for you! On the flip side, roasted sunflower seeds have been a hit whenever I sprinkle them on top.
Equipment
I usually use a large salad bowl and a good whisk for the dressing. If you don’t have a whisk, a fork works in a pinch (just takes a bit longer).
Storage
This salad stores well in the fridge for about a day or two, though honestly, in my house it never lasts more than a day!
Serving Suggestions
We love serving this salad with grilled chicken or as a side at our weekend barbecues. It’s also great on its own for a light lunch.
Pro Tips
I once tried rushing the dressing by using a blender—big mistake. It ended up too runny, so take your time with the mixing. Also, don’t skip the chilling step; it really does make a difference.
FAQ
Can I use frozen vegetables? Sure, just make sure they’re thawed and drained well. Nobody likes a watery salad!
Is there a vegetarian option for the bacon? Yep! You can use a vegetarian bacon substitute, or skip it entirely. It’s flexible!
Can I make this ahead of time? Absolutely, though it’s best enjoyed fresh, you can definitely prep it a day in advance. Just keep the dressing separate and mix before serving.
