Ranch Cauliflower Salad
This Ranch Cauliflower Salad is a fresh, flavorful highlight among any Cauliflower Salad Recipe, perfect for summer gatherings or quick lunches. I love how its crunchy cauliflower, vibrant veggies, and creamy ranch dressing come together in just 15 minutes, creating a versatile dish that’s both healthy and satisfying.
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
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.