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 (see instructions here), and set aside to let it absorb.
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.
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.
Slice cherry tomatoes in half, cut cheddar cheese into ¼” square cubes and cut broiled bacon into small pieces as well.
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.
If you're not ready to serve the salad cover it with a food plastic wrap and refrigerate until ready to serve.
How to Make Salad Dressing for Broccoli Tomato Salad
Combine and whisk together ranch and Greek yogurt with a small hand whisker. I've used my homemade ranch recipe.
Pour dressing over the salad.
Mix it all well and then season the salad with salt and pepper to taste and serve.