Broccoli never tasted so good! Raw broccoli can be totally boring but when you toss it into a salad with cheese and bacon incredible things just happen! I’m a huge fan of coleslaw dressing type salads so I’ve always loved a good, classic Broccoli and Cauliflower Salad…but I’ve never liked the fact that most recipes out there call for 1 cup of full-fat mayonnaise! I mean I didn’t create this version to be low calorie but I just never feel like 1 cup of mayonnaise is necessary on anything. I swapped out a lot of that mayo for fat-free Greek yogurt and went with light mayonnaise instead. If you are looking to cut more calories you can cut back to 4 slices of bacon and reduce the amount of cheese a little and omit the sugar and you’ll still have a delicious salad!
This is the perfect side dish to add to the menu for your upcoming 4th of July celebration. When the kids see there’s bacon and cheese in this salad, and once they taste that lightly sweet dressing the odds of them finishing all of the broccoli and cauliflower just tripled! Both young and old alike will love this salad. It’s a summer dinner party or picnic must!
- 3/4 cup fat-free plain Greek yogurt
- 1/2 cup light mayonnaise
- 1/4 cup honey
- 2 Tbsp red wine vinegar
- 1 Tbsp granulated sugar
- 1/4 tsp salt, or more to taste
- 4 cups small diced broccoli florets
- 4 cups small diced cauliflower florets
- 8 oz bacon (about 8 slices), diced and sauteed until crisp and drained
- 1 1/4 cups small cubed Colby Jack cheese (6 oz)
- 1/2 cup chopped red onion, rinsed under water and drained (if it's a mild one you can add a little more)
- For the dressing:
- In a medium mixing bowl whisk together all dressing ingredients. Cover and chill until ready to use.
- For the salad:
- Add all salad ingredients to a salad bowl (I like to set aside about 1/4 of the bacon and red onion to sprinkle over the top at the end for more color, that's totally optional), pour dressing over top then toss to evenly coat. Serve within and hour of adding dressing for best results.
- Recipe source: Cooking Classy