Ingredients
- 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:
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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:
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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:
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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:
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In a large bowl, combine the steamed broccoli and cauliflower, corn kernels, crumbled bacon, red onion, and shredded cheddar cheese, if using.
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Pour the creamy dressing over the salad and toss until all the ingredients are evenly coated.
Chill and Serve:
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Refrigerate the salad for at least 1 hour to allow the flavors to meld together.
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Serve chilled, with additional salt and pepper to taste if needed.
