Cauliflower and Corn Salad with Bacon and Creamy Dressing
Ingredients:

For the Salad:

  • 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:

  1. Prepare the Vegetables:
    • Steam the 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.
  2. Cook the Bacon:
    • In a skillet, cook the bacon over medium heat until crispy. Drain on paper towels, then crumble or chop into small pieces.
  3. Make the Creamy Dressing:
    • 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.
  4. Combine the Salad:
    • In a large bowl, combine the steamed cauliflower, corn kernels, crumbled bacon, red onion, and shredded cheddar cheese, if using.
    • Pour the creamy dressing over the salad and toss until all the ingredients are evenly coated.
  5. Chill and Serve:
    • Refrigerate the salad for at least 1 hour to allow the flavors to meld together.
    • Serve chilled, with additional salt and pepper to taste if needed.

Nutrition Information (per serving):

  • Calories: 250
  • Protein: 8g
  • Carbohydrates: 12g
  • Fat: 20g
  • Fiber: 3g

Weight Watchers Points (per serving):

  • Blue Plan (Freestyle): 7 Points
  • Green Plan: 8 Points
  • Purple Plan: 7 Points

Tips:

  • Customization: You can add other vegetables such as bell peppers or cherry tomatoes for extra color and flavor.
  • Cheese: The cheddar cheese is optional but adds a nice richness to the salad. You can also use a lighter cheese or omit it for fewer calories.
  • Greek Yogurt: Using Greek yogurt instead of sour cream can reduce the fat content and increase the protein content of the dressing.
  • Serving Suggestions: This salad pairs well with grilled meats or can be served as a light lunch on its own.