Bacon Ranch Chopped Salad
A quick and colorful salad with crunchy vegetables, crispy turkey bacon, and creamy ranch dressing, perfect for potlucks and weeknight dinners.
Ingredients
Vegetables
- 3-4 cups broccoli florets, finely chopped Stems trimmed and chopped thin
- 3-4 cups cauliflower florets, finely chopped
- 1/2 cup red onion, diced
- 1/2 cup green bell pepper, diced
- 1/2 cup red sweet pepper, diced
- 1/2 cup carrots, finely sliced and diced (shredded)
- 1/2 cup sweet corn, canned and drained or frozen, thawed Fresh kernels can also be used
Protein & Cheese
- 10 slices turkey bacon, cooked, drained, and chopped
- 1 cup Colby Jack cheese, shredded Can swap for cheddar, Monterey Jack, a Mexican blend
Dressing
- 1/2 cup ranch dressing Store-bought or homemade, adjust to taste
Instructions
Preparation
- Wash and finely chop the broccoli and cauliflower into small, bite-sized pieces and place them in a large mixing bowl.
- Add the diced red onion, green bell pepper, red sweet pepper, sliced/diced carrots, and sweet corn to the bowl.
- Cook the turkey bacon until crisp, drain on paper towels, then chop into bite-size pieces. Add the turkey bacon to the bowl.
- Sprinkle the shredded Colby Jack over the vegetables and turkey bacon.
- Toss all ingredients gently until evenly distributed.
- Drizzle your favorite ranch dressing over the salad (start with about 1/2 cup and add more to taste). Toss again to coat evenly.
- Serve immediately for maximum crunch, refrigerate for 30–60 minutes to allow the flavors to meld before serving.
Notes
This salad can be adapted to fit dietary preferences: make it vegetarian by omitting turkey bacon, use turkey bacon for lower fat. To store leftovers, refrigerate in an airtight container for up to 3 days, keeping turkey bacon and dressing separate if possible.