Broccoli and Cauliflower Salad


Broccoli and Cauliflower Salad | Cooking Classy

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!

Broccoli and Cauliflower Salad | Cooking Classy Broccoli and Cauliflower Salad | Cooking Classy Broccoli and Cauliflower Salad | Cooking Classy Broccoli and Cauliflower Salad | Cooking Classy Broccoli and Cauliflower Salad | Cooking Classy Broccoli and Cauliflower Salad | Cooking Classy

Broccoli and Cauliflower Salad

Yield: About 7 servings

Broccoli and Cauliflower Salad


  • 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
  • Salad
  • 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


  • Linda: Simple ingredients = a simply delicious dish!

    Wishes for tasty dishes,
    Linda July 1, 2016 at 5:27pm Reply

  • Sarah: Made this for a 4th of July party…not a drop left! So delicious! Thank you :) July 7, 2016 at 12:39pm Reply

    • Jaclyn: I’m so glad it was enjoyed! Thanks for your comment Sarah! July 8, 2016 at 11:36pm Reply

  • Cindy: Looks delicious and so glad I found this recipe on Stumbleupon. July 21, 2016 at 11:25am Reply

  • aimee pistulka: didnt make it two hours before it was all gone. the troops loved it…although i used sour cream instead of yogurt (didnt have any)..left out the honey(too many carbs)..super yummy.. July 30, 2016 at 8:35am Reply

    • Jaclyn: So happy to hear it was enjoyed Aimee! August 1, 2016 at 3:35pm Reply

    • mandy cat: If you, like me, watch your carb count, you might want to further tweak this recipe. When I went low carb/high protein a year ago, the first step was to toss everything in my kitchen labeled fat free, low fat and “light.” You may be surprised at how many carbs manufacturers sneak back in, those merry pranksters. August 29, 2016 at 1:55am Reply

    • Linda Wiest: Did you use the sugar? September 10, 2016 at 8:41am Reply

    • Nicole: Hi Aimee…did you use something instead of the honey? December 22, 2016 at 9:16am Reply

  • Thomas Coleman: I made this for a family gathering once.. And everyone loved it. And it’s so easy to make. Now whenever we get together everyone wants me to make this. September 9, 2016 at 3:05am Reply

    • Jaclyn: Glad to know it was enjoyed, thanks Thomas! September 14, 2016 at 2:31pm Reply

  • Jan: Awesome September 9, 2016 at 1:21pm Reply

  • Melissa: My daughter wants to take this salad to school for lunch and I would like to make it ahead so she can eat it for three days. Would you suggest chopping, cooking and making the dressing ahead of time and just mixing it together each morning? Or if we store it in single serving mason jars are we good to dress in advance? Thanks so much! September 11, 2016 at 8:06am Reply

  • Samantha: This looks amazing do you know how many carbs are in it? September 14, 2016 at 3:28pm Reply

  • Samantha: Do you know how many carbs are in this recipe? September 15, 2016 at 8:46am Reply

  • Tara: I know a lot of people took it to picnics and it was gone super fast – I’m looking for a low carb salad to make on a Sunday and eat on for the week (take in lunches). How long do you think this would hold up in the fridge? September 16, 2016 at 2:25pm Reply

    • Jaclyn: It is best the day it’s made but you could just keep the dressing separate from the rest of the ingredients that way it would hold up better for a few days. September 17, 2016 at 11:26am Reply

  • Lori: Can’t wait to make this !! January 16, 2017 at 5:33pm Reply

  • Buzz2: What’s the purpose of rinsing the red onion? April 9, 2017 at 1:52pm Reply

    • Jaclyn: It just helps remove a little of the harsh bite onions tend to have. April 10, 2017 at 9:30pm Reply

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