Description
Whip up my creamy Summer Christmas Salad! Broccoli, cauliflower, corn, bacon & cheddar in a tangy dressing. Perfect for warm holiday gatherings.
Ingredients
Scale
- Base Veggies:
- 4 cups fresh broccoli florets (about 1 large head)
- 3 cups fresh cauliflower florets (about 1/2 medium head)
- 1.5 cups sweet corn (fresh or canned, well-drained)
- Flavor & Texture Boosters:
- 8 slices crispy cooked bacon, crumbled
- 1 cup sharp cheddar cheese, grated
- Creamy Dressing:
- 1 cup mayonnaise (full-fat, please!)
- 1/2 cup sour cream
- 2 tablespoons apple cider vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon onion powder
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon freshly ground black pepper (or to taste)
Instructions
- Prep the Veggies with Care:: First things first, get your broccoli and cauliflower florets ready. I like them bite-sized, not too big, not too small. Bring a pot of lightly salted water to a boil—this is where I always remind myself to actually salt the water, otherwise, the veggies taste a bit bland, honestly. Blanch the broccoli for about 2-3 minutes, then the cauliflower for another 2 minutes. We’re aiming for crisp-tender, not mushy! Immediately plunge them into an ice bath to stop the cooking and preserve that vibrant color. This step is crucial for a perfectly crunchy Creamy Summer Christmas Salad.
- Crisp the Bacon Just Right:: While your veggies are chilling out, it’s time for the bacon. Fry it up in a skillet until it’s wonderfully crispy. I like mine almost shatteringly crisp, because who doesn’t love that crunch? Once done, transfer it to a paper towel-lined plate to drain off any excess grease. Let it cool completely before crumbling it into delightful little bits. This cooling step is important, don’t rush it, or your salad will get greasy and sad, which I’ve done before, oops!
- Whip Up the Creamy Dressing:: In a medium bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, granulated sugar, onion powder, salt, and pepper. Give it a good whisk until it’s super smooth and creamy. Taste it! This is your chance to adjust the seasonings. Need a bit more tang? Add more vinegar. A touch sweeter? A tiny bit more sugar. I usually add a little extra pepper, because I love that kick. This dressing is the heart of our Creamy Summer Christmas Salad, so make it sing!
- Combine the Stars of the Show:: Once your blanched broccoli and cauliflower are completely cool and well-drained, transfer them to a large mixing bowl. Add the drained sweet corn, the crumbled crispy bacon, and the grated sharp cheddar cheese. Everything should be dry and cool here; wet veggies or warm bacon can mess with the dressing’s texture. This is where the magic starts to happen, seeing all those festive colors come together for our Creamy Summer Christmas Salad.
- Dress and Gently Toss:: Now for the best part! Pour that glorious creamy dressing over the vegetable and bacon mixture. Using a large spoon or spatula, gently toss everything together until all the ingredients are evenly coated. You want every floret and every piece of bacon to be hugged by that delicious dressing. Don’t over-mix, though; we want to keep those lovely textures intact. I always make sure there are no dry spots left in the bowl.
- Chill for Maximum Flavor:: This step is non-negotiable for a truly fantastic Creamy Summer Christmas Salad. Cover the bowl and pop it into the refrigerator for at least 1-2 hours. Chilling allows all those wonderful flavors to meld together, and the salad gets even more delicious as it sits. Trust me, it’s worth the wait. It will come out perfectly cool, refreshing, and ready to impress!