Loaded Broccoli Cauliflower Salad (Low Carb)

 All the flavors of a classic loaded potato salad—creamy dressing, smoky bacon, sharp cheese—but with crisp broccoli and cauliflower taking the lead. Tossed in a tangy‑sweet Greek yogurt dressing, this salad comes together quickly and disappears even faster.

Yield: 8–10 servings
Prep time: 20 minutes
Chill time: Optional (30 minutes for best flavor)

Ingredients

Dressing

• ¾ cup plain Greek yogurt

• ½ cup mayonnaise

• ¼ cup clover honey (or substitute sugar‑free honey for lower carb)

• 2 tablespoons red wine vinegar

• 1 tablespoon granulated sugar (or sugar substitute)

• ¼ teaspoon salt

• ½ teaspoon black pepper

Salad

• 4 cups small broccoli florets, diced

• 4 cups small cauliflower florets, diced

• 12 slices thick‑cut bacon, cooked and diced

• 8 ounces Colby Jack cheese, cut into small cubes

• ½ medium red onion, finely chopped and rinsed

Instructions

1. Make the dressing
   In a medium bowl, whisk together the Greek yogurt, mayonnaise, honey, red wine vinegar, sugar, salt, and pepper until smooth. Cover and refrigerate while you prepare the salad.

2. Prepare the salad ingredients
   Place the broccoli, cauliflower, bacon, cheese, and red onion in a large salad bowl. (Rinsing the red onion under cold water helps mellow its sharpness.)

3. Combine
   Pour the chilled dressing over the salad and toss well to coat everything evenly.

4. Serve
   Top with a little extra crumbled bacon for garnish. Serve immediately, or refrigerate for 30 minutes to allow the flavors to meld.

Tips & Variations

• Lower‑carb option: Replace honey with a sugar‑free honey substitute or use 2 tablespoons of your preferred low‑carb sweetener to taste.

• Cheese swap: Sharp cheddar, pepper jack, or a smoked cheese work beautifully in place of Colby Jack.

• Extra crunch: Add ¼ cup of sunflower seeds or chopped pecans just before serving.

• Make ahead: The dressing can be made up to 3 days in advance. Assemble the salad (without dressing) up to a day ahead; toss with dressing shortly before serving to keep the vegetables crisp.

• Dairy‑free: Use dairy‑free yogurt and mayonnaise, and omit the cheese or substitute with a dairy‑free alternative.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. If the salad releases liquid, simply drain and give it a quick stir before serving.