Description
A vibrant, satisfying low-carb salad combining crisp broccoli and cauliflower with cheese, turkey bacon, and a creamy tangy honey-vinegar dressing. Bold crunch and balanced flavors make it a crowd-pleaser.
Ingredients
Plain Greek Yogurt – 3/4 cup
Mayonnaise – 1/2 cup
Clover Honey – 1/2 cup
Red Wine Vinegar – 2 tablespoons
Red Onion – 1/4 cup, finely chopped
Broccoli – 4 cups, chopped
Cauliflower – 2 cups, chopped
Turkey Bacon – 1 cup, crumbled
Cheddar Cheese – 2 cups, cubed
Instructions
Preheat oven to 350°F (180°C). Toss crumbled turkey bacon on a baking sheet and toast for 10 minutes until crisp.
In a large bowl, whisk Greek yogurt, mayonnaise, honey, and red wine vinegar until smooth.
Add chopped broccoli, cauliflower, and red onion to the bowl with dressing. Toss until fully coated.
Evenly stir in toasted turkey bacon and cubed cheddar cheese.
Cover and refrigerate for 20 minutes to allow flavors to meld. Serve chilled or at room temperature.
Notes
Substitute maple syrup for honey and apple cider vinegar for red wine vinegar if avoiding wine-based products.
Store in an airtight container in the fridge for up to 3 days.
Adjust cheese quantity based on preference.
- Prep Time: 20
- Cook Time: 10
- Category: Salad
- Method: Chilling
- Cuisine: American