Loaded Broccoli Salad Recipe

I love this loaded broccoli salad because it combines fresh broccoli and cauliflower with crispy bacon, red onion crunch, and rich cheddar cheese. The homemade zingy dressing with apple cider vinegar and garlic powder brings everything together. It’s low-carb yet satisfying, and the flavors meld beautifully with every creamy bite.

I love creating recipes that are both tasty and healthy and this Loaded Broccoli Salad is one of my favorites. I think its crisp and creamy texture makes it a perfect low carb side dish.

My version packs in 4 cups of fresh broccoli florets and 2 cups of cauliflower florets, which offer plenty of vitamins and fiber. I also include 1/2 a red onion to add a bit of sharpness along with 6 slices of cooked bacon that provide a crunchy, savory twist.

I like to mix in 1 cup of shredded cheddar cheese for that satisfying meltiness combined with a blend of 1/2 cup mayonnaise, 1/2 cup sour cream, 1 tablespoon apple cider vineger and 1/2 teaspoon garlic powder to create a homemade dressing that really ties everything together. The dish is not only flavorful but also a great option for anyone following low carb or keto diets.

Enjoy with your favorite dinner!

Why I Like this Recipe

I love how the mix of fresh broccoli and cauliflower with crispy bacon and melted cheddar brings a cool crunch and a savory kick in every bite.
I really appreciate the creamy dressing that, thanks to the apple cider vinegar and garlic powder, gives the salad a tangy yet rich flavor which just ties everything together.
I like that it’s super easy and fast to put together even if you’re not much of a chef, and its low-carb vibe makes it a guilt-free treat.
I also enjoy how letting it chill in the fridge helps all the flavors meld into one satisfying taste, making it even better the next day.

Ingredients

• Broccoli is crunchy and packed with fiber and vitamins that boost your health.
• Cauliflower adds a low-calorie crunch, offering extra vitamins and antioxidants for balance.
• Red onion contributes a sharp, tangy bite and essential antioxidants for flavor.
• Bacon delivers smoky, savory crunch; its protein and salt upgrade the salad.
• Cheddar cheese adds rich creaminess with protein and calcium, bringing satisfying indulgence.
• Mayonnaise makes it extra creamy, binding flavors with tang but a heavy hint.
• Apple cider vinegar offers a bright, tangy spark that balances the rich ingredients.
• Sour cream adds subtle tang and creaminess, rounding out the salad’s cool flavor.

Ingredient Quantities

• 4 cups fresh broccoli florets
• 2 cups fresh cauliflower florets
• 1/2 red onion, finely chopped
• 6 slices bacon, cooked and crumbled
• 1 cup shredded cheddar cheese
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

How to Make this

1. First, wash the broccoli and cauliflower florets really well then cut them into bite size pieces if they arent already chopped up.

2. Finely chop the half red onion and add it to a large salad bowl with the veggies.

3. Cook the bacon until its crisp, let it cool off a little and then crumble it into small bits.

4. Next, add the cooked bacon and 1 cup of shredded cheddar cheese to the bowl with the broccoli, cauliflower, and onion.

5. In another bowl, mix together the 1/2 cup mayonnaise, 1/2 cup sour cream, 1 tablespoon apple cider vinegar, and 1/2 teaspoon garlic powder.

6. Season the dressing with salt and pepper to taste then pour it over the veggie and bacon mixture.

7. Toss everything together real good so all the ingredients are evenly coated with the dressing.

8. Cover the salad and let it chill in the fridge for at least an hour to help the flavors meld together.

9. Give it a stir before serving and adjust the seasoning if needed then enjoy this crisp, creamy and low-carb side dish!

Equipment Needed

1. A clean cutting board and a sharp knife
2. A large salad bowl for tossing the veggies
3. A frying pan to crisp the bacon
4. A small bowl to mix the dressing
5. Measuring cups and spoons for the mayo, sour cream, vinegar, and garlic powder
6. A stirring spoon or spatula to combine the ingredients
7. A refrigerator-safe container or cover to let the salad chill afterward

FAQ

• Q: How long does it take to prep this salad?
  A: It takes about 20 minutes to chop all the veggies and mix everything together.
• Q: Can I make this salad ahead of time?
  A: Yep, you can prep it a few hours ahead. Just keep the bacon separated if you want it to stay crunchy.
• Q: How long will the salad last in the fridge?
  A: Store it in an airtight container and it should be good for up to 3 days.
• Q: Can I substitute any ingredients if i dont have them?
  A: Sure, if you dont have sour cream you can use greek yogurt and if you dont have cheddar, any other cheese will work fine.
• Q: How can I make this salad a bit healthier?
  A: Try swapping the mayo for light mayo or greek yogurt and use turkey bacon instead of regular bacon.

Loaded Broccoli Salad Recipe Substitutions and Variations

• Instead of fresh broccoli florets, you can use frozen broccoli that has been thawed and drained, just keep in mind it might be a bit softer.
• If you’re not into cauliflower, try mixing in some shredded carrots or even diced bell peppers for a similar crunch and color.
• Instead of bacon, you could use turkey bacon or even a plant-based bacon alternative that gives you a similar savory flavor.
• Swap out mayonnaise with a thick Greek yogurt if you want a lighter option that still maintains the creamy texture.
• You can also use Greek yogurt in place of sour cream, which gives a tangy note without as much fat.

Pro Tips

1. Try blanching the broccoli and cauliflower for a minute or two in boiling water then tossing them in some cold water. This can help mellow their raw flavor while still keeping them crunchy.
2. Make sure your bacon is extra crispy before you crumble it in. If it isn’t cool when you add it, it might make the salad a bit soggy.
3. Taste your dressing before mixing it into the veggies so you can adjust the salt or vinegar if needed, you know sometimes a little extra tang can really brighten things up.
4. Chill the salad long enough to let all the flavors blend together, but if you let it sit too long, the veggies might lose their snap, so give it a gentle stir before serving.