Name: Ranch Cauliflower Salad
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 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; 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

Description

A crunchy, refreshing cauliflower salad tossed in a creamy homemade ranch dressing, loaded with fresh herbs and crisp vegetables for a delightful side dish or light lunch.

Ingredients

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

For the 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

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Instructions

In a large bowl, combine the cauliflower florets, cherry tomatoes, cucumber, red onion, cooked turkey bacon or sausage, parsley, and chives.
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 smooth.
Pour the ranch dressing over the vegetables and toss gently until everything is well coated.
Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.
Serve chilled as a side dish or a light, healthy snack.

Notes

This salad can be made vegetarian by omitting the turkey bacon or sausage.

For a vegan version, substitute mayonnaise and sour cream with vegan alternatives and omit meat or use plant-based bacon.

The salad keeps well refrigerated for up to 2 days in an airtight container.

Refrigeration before serving enhances flavor melding but is optional.

Additional veggies like bell peppers or radishes can be added for more crunch and color.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-cook
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: Approx. 180 kcal
Sugar: 3 g
Sodium: 250 mg
Fat: 14 g
Saturated Fat: 3 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 8 g
Fiber: 3 g
Protein: 5 g
Cholesterol: 25 mg