Ingredients
For the Salad:
- 1 head broccoli, chopped into bite-sized pieces
- 1 head cauliflower, chopped into bite-sized pieces
- ½ lb cooked beef, crumbled
- 1 cup shredded cheese (cheddar, mozzarella, or Colby Jack)
- ½ small red onion, finely diced (optional, for extra flavor)
- ¼ cup sunflower seeds or sliced almonds (optional, for crunch)
For the Dressing:
- 1 cup mayonnaise
- 2 tablespoons sour cream (optional, for extra creaminess)
- 1 tablespoon apple cider vinegar (or lemon juice for tang)
- 1 tablespoon Dijon mustard (for a little kick)
- 2 teaspoons sugar or honey (for slight sweetness)
- Salt & black pepper, to taste
Instructions
1. Prep the Veggies & beef
- Chop broccoli and cauliflower into small, bite-sized pieces.
- Dice red onion (if using).
- Cook beef until crispy, then crumble into small pieces.
2. Make the Dressing
- In a small bowl, whisk together mayonnaise, sour cream, apple cider vinegar, Dijon mustard, sugar, salt, and pepper until smooth.
3. Assemble the Salad
- In a large bowl, combine broccoli, cauliflower, beef , shredded cheese, and red onion.
- Pour the creamy dressing over the salad and toss until everything is well coated.
4. Chill & Serve
- Let the salad sit in the fridge for at least 30 minutes to allow flavors to meld.
- Serve chilled and enjoy!
Notes
How to Store & Make Ahead
This salad stays fresh and crunchy even after a few days in the fridge!
Storing:
- Keep in an airtight container in the fridge for up to 4 days.
- Stir before serving, as the dressing may settle.
Make Ahead Tips:
- Chop veggies 1-2 days in advance and store separately.
- Prepare dressing a day before and mix everything when ready to serve.