This dish is fast, simple and tastes great for low-carbers and non-low-carbers alike. It's a great side to bring to a summer barbeque or picnic. It's full of flavor and a snap to prepare.
Recipe courtesy of Liz Levenson
Episode: Healthy Habits
Total:
15 min
Active:
5 min
Yield:
4 to 6 servings
Level:
Easy

Nutrition Info

Ingredients

Directions

Defrost the frozen broccoli and cauliflower in the microwave for approximately 5 minutes. They should come out still cold, but not icy.

Toss broccoli and cauliflower with the ranch dressing and make sure that all pieces are evenly coated. Add the shredded Cheddar and bacon and mix well.

Cover and refrigerate for 1 hour or as long as overnight.

Thinly slice the green onions on an angle and sprinkle on top of the salad for garnish.

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

American Macaroni Salad

Recipe courtesy of Food Network Kitchen

Black Bean Salad

Recipe courtesy of Guy Fieri

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Fresh Corn Tomato Salad

Recipe courtesy of Food Network Kitchen

Tomato Salad

Recipe courtesy of Food Network Kitchen

Quinoa Salad with Asparagus, Goat Cheese and Black Olives

Recipe courtesy of Bobby Flay

Creamy Cucumber Salad

Recipe courtesy of Ina Garten

Grilled Nectarine Salad

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.