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Broccoli Cauliflower Salad

Course Salad, Side Dish
Cuisine American, Southern
Keyword best-broccoli-cauliflower-salad-recipe, broccoli-salad, brocoli-cauliflower-salad
Prep Time 15 minutes
Chilling time 4 hours
Total Time 4 hours 15 minutes
Servings 8 servings
Calories 280kcal
Author Melissa Sperka

Ingredients

  • 10 slices bacon cooked and crumbled
  • 1 large bunch broccoli stems removed, separated into bite size pieces
  • 1 medium head cauliflower core removed, separated into bite size pieces
  • 1 0.4 oz packet dry buttermilk ranch dressing mix
  • 1 cup real mayonnaise
  • 3/4 cup buttermilk
  • 1 small red onion thinly sliced
  • 1 4 oz jar sliced pimentos OR roasted red pepper, chopped drained (optional)
  • 1-2 cups shredded swiss cheese, colby jack cheese or white cheddar cheese
  • salt and black pepper to taste
  • 3 medium green onions thinly sliced

Instructions

  • Cook the bacon in a large skillet over medium-high heat until crisp. Remove from the pan to paper towels to drain, then chop.
  • Clean and prep the broccoli and cauliflower and dry completely..
  • Dressing: To a large mixing bowl pour the buttermilk, mayonnaise and dry ranch seasoning mix. Whisk the dressing ingredients together until fully combined.
  • Add broccoli, cauliflower, bacon, onion, and diced pimentos to the bowl. Toss with the dressing until fully coated.
  • Add shredded cheese, stir to combine. Taste and adjust the salt and black pepper to your taste.
  • Cover with plastic wrap or place into an airtight container and chill for at least 4 hours or overnight.
  • Stir and garnish with sliced green onions just before serving.

Nutrition

Serving: 1serving | Calories: 280kcal | Carbohydrates: 12g | Protein: 10g | Fat: 22g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 476mg | Potassium: 382mg | Fiber: 2g | Sugar: 4g | Vitamin A: 701IU | Vitamin C: 71mg | Calcium: 178mg | Iron: 1mg