Creamy Broccoli, Cauliflower, Corn & Bacon Salad
This salad is a hearty mix of crisp broccoli and cauliflower florets, sweet corn, smoky bacon, and a creamy dressing. It’s the perfect combination of crunchy, savory, and slightly sweet, making it an ideal side dish for barbecues, potlucks, or even a light main meal.
Time
Prep Time: 20 minutes
Cook Time: 10 minutes (for bacon)
Chill Time (recommended): 30 minutes
Total Time: ~1 hour
Ingredients
Salad Base:
2 cups broccoli florets, chopped small
2 cups cauliflower florets, chopped small
1 cup corn kernels (fresh, canned, or thawed frozen)
6 strips bacon, cooked crispy & crumbled
½ cup (60 g) red onion, finely diced
½ cup (60 g) shredded cheddar cheese
Creamy Dressing:
¾ cup (180 g) mayonnaise
¼ cup (60 g) plain Greek yogurt (for light creaminess)
2 tbsp apple cider vinegar (or lemon juice)
1 tbsp honey
½ tsp garlic powder
Salt & black pepper, to taste
Instructions
Cook bacon
In a skillet, cook bacon until crispy. Drain on paper towels and crumble into small pieces.
Prep vegetables
Chop broccoli and cauliflower into small, bite-sized florets.
Dice red onion finely.
If using fresh corn, cook briefly in boiling water (2–3 minutes), then cool.
Make dressing
In a bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, honey, garlic powder, salt, and pepper until smooth.
Assemble salad
In a large mixing bowl, combine broccoli, cauliflower, corn, onion, bacon, and cheese (if using).
Pour dressing over and toss well until everything is evenly coated.
Chill & serve
Cover and refrigerate for at least 30 minutes before serving for best flavor.
Notes & Tips
For extra crunch, add toasted sunflower seeds, almonds, or pecans.
To make it lighter, replace half the mayo with more Greek yogurt.
This salad tastes even better the next day after flavors meld.
For a Mediterranean twist: add feta cheese and chopped fresh parsley instead of cheddar.
Frequently Asked Questions
Q: Can I make this ahead?
Yes — it keeps well for 2–3 days in the fridge. Just give it a stir before serving.
Q: Can I make it vegetarian?
Yes — skip the bacon or replace it with crispy roasted chickpeas for crunch.
Q: Can I use frozen vegetables?
Frozen broccoli/cauliflower aren’t ideal here since they’ll lose crunch. Fresh works best.
Nutritional Information
Calories: ~280 kcal
Protein: 8 g
Fat: 21 g
Carbohydrates: 16 g
Fiber: 4 g
Sodium: ~400 mg