Bacon Ranch Chopped Salad (Print Version)
Crunchy veggies with smoky bacon, cheese, and creamy ranch dressing. Fresh and flavorful for any crowd.
# Ingredients:
Vegetables
01 -
4 cups broccoli florets
02 -
3 cups cauliflower florets
03 -
1/2 cup red onion, diced
04 -
1/2 cup green bell pepper, diced
05 -
1/2 cup red bell pepper, diced
06 -
1/2 cup carrots, finely diced
07 -
1/2 cup corn, fresh or canned
Protein & Dairy
08 -
3/4 cup cooked bacon, crumbled
09 -
1 cup Colby Jack cheese, shredded
Dressing
10 -
1/2 cup mayonnaise
11 -
1/2 cup sour cream
12 -
2 1/2 tablespoons ranch seasoning mix
13 -
2 tablespoons milk
# Instructions:
01 -
In a large bowl, add broccoli, cauliflower, red onion, green and red bell peppers, carrots, corn, crumbled bacon, and shredded cheese. Mix gently to combine.
02 -
In a separate bowl, whisk together mayonnaise, sour cream, ranch seasoning mix, and milk until the dressing is smooth and well blended.
03 -
Pour the dressing over the vegetable mixture and toss until all ingredients are evenly coated. Cover the bowl and refrigerate for at least 60 minutes to allow flavors to meld.
04 -
Give the salad a quick stir before serving to redistribute the dressing evenly. Serve chilled.
# Notes:
01 -
Refrigerating the salad for at least an hour improves flavor penetration and enhances texture.