Description
This refreshing Ranch Cauliflower Salad is a healthy and delicious side dish featuring crisp cauliflower florets, cherry tomatoes, cucumber, and red onion, all tossed in a creamy homemade ranch dressing with a hint of lemon. Enhanced with turkey bacon or sausage and fresh herbs, it’s perfect as a light snack or a flavorful addition to any meal.
Ingredients
Scale
Vegetables and Protein
- 1 medium head of cauliflower, cut into bite-sized florets
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup cooked, diced turkey bacon or turkey sausage
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh chives, chopped
Ranch Dressing
- 1/2 cup mayonnaise
- 1/2 cup sour cream or Greek yogurt
- 1 teaspoon dried dill
- 1 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon lemon juice
- Salt and pepper, to taste
Instructions
- Prepare the salad base. In a large bowl, combine the cauliflower florets, halved cherry tomatoes, diced cucumber, finely chopped red onion, cooked diced turkey bacon or sausage, chopped fresh parsley, and chopped fresh chives. Toss gently to mix the fresh ingredients evenly.
- Make the ranch dressing. In a separate bowl, whisk together mayonnaise, sour cream or Greek yogurt, dried dill, dried parsley, garlic powder, onion powder, lemon juice, salt, and pepper until the dressing is smooth and uniform in texture.
- Toss the salad with dressing. Pour the prepared ranch dressing over the vegetable and meat mixture. Toss gently but thoroughly until all ingredients are well coated with the creamy dressing.
- Chill to meld flavors. Cover the salad and refrigerate for at least 30 minutes. This resting time allows the flavors to blend and intensify, improving the overall taste of the salad.
- Serve chilled. Serve the Ranch Cauliflower Salad cold as a refreshing side dish or a light, healthy snack that complements a variety of meals.
Notes
- For a vegetarian version, omit the turkey bacon or sausage.
- Use Greek yogurt instead of sour cream for a tangier and lower-fat dressing.
- Ensure the cauliflower is cut into uniform bite-sized pieces for even flavor distribution.
- This salad can be made a few hours ahead to allow flavors to develop further.
- Adjust salt and pepper according to your taste preferences.
