This is a very flavorful and crunchy vegetable salad that goes great with Lion Chops Steaks, BBQ Chicken Kabobs or Chicken Skewers. However, I thought I’d try a little variation and see how it goes. I added bacon bits and soaked the broccoli in lemon juice. Lemon juice helps remove chemicals/pesticides used on it, improves taste, softens veggies, removes bitterness, adds crunchiness, and preserves the bright green color.
Also, the lemon gives it a lemon aroma which complements the ranch and mayonnaise combo dressing. The salad was so scrumptious, it was gone fast! So I thought I’d share it with you and see what you think as well. This salad can be chopped and prepared ahead of time, leaving the only thing to do is mix in the dressing right before serving. I love recipes like these as they save a lot of prep time during gatherings, or at simple family dinner. Enjoy!
Ingredients:
½ medium head – cauliflower
1 small – English cucumber
1 bunch – organic radish
3 bunches – organic broccoli
½ large – lemon
8 oz. – bacon (fried)
Dressing and Seasoning:
¼ cup – ranch
¾ cup – mayonnaise
Salt and pepper (to taste)
Instructions:
1. Rinse broccoli. Cut the broccoli florets into bite size pieces. Squeeze lemon juice over broccoli. Mix well for 30 seconds or until broccoli absorbs all the lemon juice (there should be very little at the bottom of the plate). Let the broccoli stand on a counter top for an hour and a half.
2. Fry bacon. Place on a paper towel for excess oil to drain and absorb into a paper towel. Once the bacon cools, cut it into very small pieces.
3. Rinse and cut the rest of the vegetables. Place all vegetables and bacon into a large salad bowl and cover with plastic food wrap. Refrigerate until ready for use. Immediately before serving, mix in the dressing well. Add salt and pepper to taste. Mix again.
Serve immediately.
- ½ medium head – cauliflower
- 1 small – English cucumber
- 1 bunch – organic radish
- 3 bunches – organic broccoli
- ½ large - lemon
- 8 oz. – bacon fried
- Dressing and Seasoning:
- ¼ cup – ranch
- ¾ cup – mayonnaise
- Salt and pepper to taste
- Rinse broccoli. Cut the broccoli florets into bite size pieces. Squeeze lemon juice over broccoli. Mix well for 30 seconds or until broccoli absorbs all the lemon juice (there should be very little at the bottom of the plate). Let the broccoli stand on a counter top for an hour and a half.
- Fry bacon. Place on a paper towel for excess oil to drain and absorb into a paper towel. Once the bacon cools, cut it into very small pieces.
- Rinse and cut the rest of the vegetables. Place all vegetables and bacon into a large salad bowl and cover with plastic food wrap. Refrigerate until ready for use. Immediately before serving, mix in the dressing well. Add salt and pepper to taste. Mix again.
- Serve immediately.
If you make this Veggie and Bacon Salad Recipe please share a picture with me on Snapchat, Facebook, Instagram or Pinterest. Tag with #valyastasteofhome. I’d love to see your creations! 🙂
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