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:
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:
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:
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:
In a large bowl, combine the steamed broccoli and 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.
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.