why make this recipe
This Crispy Bacon Vegetable Salad is not just a salad; it’s a colorful, crunchy dish that will brighten up any meal. It combines fresh vegetables with the savory flavor of crispy bacon, tossed in a creamy dressing that perfectly brings everything together. This salad is great for picnics, potlucks, or as a hearty side dish. Plus, it’s packed with nutrients, making it a delicious choice for anyone looking to eat healthier without sacrificing taste.
how to make Crispy Bacon Vegetable Salad
Ingredients:
- 1 cup good quality mayonnaise
- 1/2 cup full fat sour cream or plain Greek yogurt
- 1/2 cup buttermilk (or 1 tablespoon white vinegar or lemon juice plus 1/2 cup regular milk)
- 2 tablespoons fresh chives, finely minced
- 2 tablespoons fresh dill, finely chopped
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried mustard powder
- 1/4 teaspoon black pepper, freshly ground
- 1/4 teaspoon salt
- A tiny pinch of cayenne pepper (optional)
- 3 large English cucumbers, diced into half inch pieces
- 1 pint cherry tomatoes, halved or quartered
- 1 medium red onion, very thinly sliced or finely diced (soak in ice water for 10 min if preferred milder)
- 2 stalks celery, finely diced
- 1 medium red bell pepper, finely diced
- 8-10 slices thick cut beef bacon, cooked until very crispy and crumbled
- 1/2 cup sharp cheddar cheese, shredded
- 1 cup homemade croutons or crushed butter crackers
Directions:
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In a medium bowl, combine mayonnaise, sour cream (or Greek yogurt), and buttermilk. Whisk until smooth. Add garlic powder, onion powder, dried mustard powder, black pepper, salt, and cayenne pepper (if using). Stir in fresh chives, dill, and parsley. Whisk until thoroughly blended and taste to adjust seasoning. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
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In a large skillet over medium heat, cook thick cut beef bacon slices until incredibly crispy and golden brown, about 8-10 minutes. Transfer to a paper towel-lined plate to drain excess fat and, once cooled, crumble into bite-sized pieces.
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Dice cucumbers, wash and halve the cherry tomatoes, thinly slice or finely dice the red onion, and finely dice the celery and red bell pepper into small, uniform pieces.
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Shred sharp cheddar cheese and, if using butter crackers, crush them in a zip-top bag into varying sizes.
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In a very large mixing bowl, gently combine cucumbers, cherry tomatoes, red onion, celery, and red bell pepper. Add about three-quarters of the crumbled beef bacon and shredded cheddar cheese. Reserve the remainder for garnish.
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Retrieve the chilled ranch dressing, whisk briefly, and pour about two-thirds over the vegetable mixture. Gently toss until all ingredients are coated. Transfer to a serving bowl or platter and garnish with reserved bacon, cheese, and croutons. Serve immediately to enjoy maximum crispness.
how to serve Crispy Bacon Vegetable Salad
Serve this salad cold or at room temperature. It’s perfect on its own as a light meal or as a side dish alongside grilled meats or sandwiches. You can present it in a vibrant bowl to showcase the array of colors from the vegetables.
how to store Crispy Bacon Vegetable Salad
If you have leftovers, store them in an airtight container in the refrigerator. It’s best to keep the croutons and bacon separate if you plan to store it for more than a day, as they can become soggy. The salad will stay fresh for up to three days, but the texture may change.
tips to make Crispy Bacon Vegetable Salad
- For added crunch, you can use a variety of vegetables like bell peppers or radishes.
- To make it lighter, consider using low-fat mayonnaise or Greek yogurt instead of sour cream.
- Make the dressing a day ahead to let the flavors develop even more!
variation
You can add other proteins such as grilled chicken or chickpeas for extra substance. Additionally, try adding avocado for creaminess or swapping out the cheese for a dairy-free alternative.
FAQs
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Can I use a different type of bacon?
Yes, you can use turkey bacon or a meat alternative if you prefer. -
Is this salad suitable for meal prep?
Yes, but for the best freshness, store the dressing and croutons separately until ready to serve. -
Can I add more vegetables to this salad?
Absolutely! Feel free to customize with your favorite veggies like bell peppers, carrots, or broccoli.
Crispy Bacon Vegetable Salad
- Total Time: 40 minutes
- Yield: 6 servings
- Diet: Carnivore
Description
A colorful, crunchy salad with crispy bacon and fresh vegetables, dressed in a creamy dressing. Perfect for picnics and potlucks.
Ingredients
- 1 cup good quality mayonnaise
- 1/2 cup full fat sour cream or plain Greek yogurt
- 1/2 cup buttermilk (or 1 tablespoon white vinegar or lemon juice plus 1/2 cup regular milk)
- 2 tablespoons fresh chives, finely minced
- 2 tablespoons fresh dill, finely chopped
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried mustard powder
- 1/4 teaspoon black pepper, freshly ground
- 1/4 teaspoon salt
- A tiny pinch of cayenne pepper (optional)
- 3 large English cucumbers, diced into half inch pieces
- 1 pint cherry tomatoes, halved or quartered
- 1 medium red onion, very thinly sliced or finely diced
- 2 stalks celery, finely diced
- 1 medium red bell pepper, finely diced
- 8-10 slices thick cut beef bacon, cooked until very crispy and crumbled
- 1/2 cup sharp cheddar cheese, shredded
- 1 cup homemade croutons or crushed butter crackers
Instructions
- In a medium bowl, combine mayonnaise, sour cream (or Greek yogurt), and buttermilk. Whisk until smooth. Add garlic powder, onion powder, dried mustard powder, black pepper, salt, and cayenne pepper (if using). Stir in fresh chives, dill, and parsley. Whisk until thoroughly blended and taste to adjust seasoning. Cover and refrigerate for at least 30 minutes.
- In a large skillet over medium heat, cook thick cut beef bacon until crispy and golden brown, about 8-10 minutes. Transfer to a paper towel-lined plate to drain, then crumble.
- Dice cucumbers, wash and halve cherry tomatoes, and finely dice red onion, celery, and bell pepper.
- In a large mixing bowl, combine cucumbers, tomatoes, onion, celery, and bell pepper. Add three-quarters of the crumbled bacon and shredded cheddar cheese.
- Retrieve the chilled dressing, whisk briefly, and pour about two-thirds over the vegetable mixture. Gently toss to coat.
- Transfer to a serving bowl and garnish with reserved bacon, cheese, and croutons. Serve immediately.
Notes
For added crunch, consider using a variety of vegetables. Make the dressing a day ahead for enhanced flavor.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing and Cooking
- Cuisine: American