Creamy Broccoli Tomato Salad


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– 3 - broccoli heads – 10 oz. - cherry tomatoes – 1 cup - shredded red cabbage – ½ cup - dried cranberries – ½ cup - slivered Almonds (toasted) – 4 oz. - cheddar cheese – Juice of small lemon – 6 strips - broiled bacon Salad Dressing and Seasoning Ingredients – ½ cup - ranch dressing (I used a homemade ranch recipe) – ½ cup - Greek yogurt – Salt and pepper to taste



12 servings

45 minutes

Step 1

Start by broiling bacon and then it set aside and let it cool.

Step 2

Next, rinse all vegetables and the lemon. Cut broccoli florets into bite-size pieces and squeeze the juice of one small lemon over the broccoli florets, and set aside to let it absorb.

Step 3

Shred one cup of red cabbage, place it into a small bowl, pour ice-cold water over it, and let the cabbage sit in the cold water while you're preparing the rest of the salad. This will remove most of the color and prevent the purple cabbage color from dyeing the salad dressing.

Step 4

When ready to add purple cabbage to the salad drain the water from a bowl and place the cabbage in a dry bowl lined with a paper towel for the excess water to drain and dry the cabbage as much as possible.

Step 5

Slice cherry tomatoes in half, cut cheddar cheese into ¼” square cubes and cut broiled bacon into small pieces as well.

Step 6

Add all the ingredients: soaked in lemon juice broccoli florets, halved cherry tomatoes, red cabbage, cubed cheddar cheese, toasted slivered almonds, dried cranberries, and bacon into a large bowl.

Step 7

If you're not ready to serve the salad cover it with a food plastic wrap and refrigerate until ready to serve.

Step 8

Combine and whisk together ranch and Greek yogurt with a small hand whisker. I've used my homemade ranch recipe here.

Step 9

Pour dressing over the salad. Mix it all well and then season the salad with salt and pepper to taste.

How to Store

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You can store any leftovers you may have in an airtight container in the refrigerator for up to 2-3 days.


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