As I was getting ready for a 4th of July BBQ potluck, I found this recipe for a delicious-sounding potato salad with ranch dressing and bacon. Hard to go wrong with that, but of course, I had to substitute in a different vegetable. Not content to do one, I added another one as well. Actually, I had the asparagus in the ‘fridge, and I needed to use it before it turned.

The result is a wonderful summer salad that is reasonably low in carbs and big in flavor. I did find the original recipe a little bland, so I added  salt, garlic pepper and a touch of sweetness to it. I think I might add a little red pepper to add zing to it the next time I make it.

The full recipe makes about 12 servings, which is great for a potluck while the half size makes 6 servings.  The carb count is the same for both.

Bacon and Cauliflower Salad with Asparagus

 

Full-sized recipe makes 12 servings:
2 to 2-1/4 pounds Cauliflower, cut into bite-sized pieces
1 (16 ounces) container sour cream
1 package ranch dressing mix
1¼ cups cooked bacon, crumbled
1½ cups shredded Cheddar cheese
10 green onions, thinly sliced
12 spears medium Asparagus, chopped (optional)
2 tablespoons Cream
1/2 teaspoon Salt
1/2 teaspoon Ground Garlic Pepper
1 teaspoon Sugar Substitute (optional)

1/2-sized recipe makes 6 servings:
1 to 1-1/4 pounds Cauliflower, cut into bite-sized pieces
8 ounces sour cream
1/2 package ranch dressing mix
3/4 cup cooked bacon, crumbled
3/4 cup shredded Cheddar cheese
5 green onions, thinly sliced
6 spears medium Asparagus, chopped (optional)
1 tablespoon Cream
1/4 teaspoon Salt
1/4 teaspoon Ground Garlic Pepper
1/2 teaspoon Sugar Substitute (optional)

Trim the cauliflower of the leaves and the tougher part of the stem and cut into bite-sized pieces.

Slice green onions and trim and cut asparagus ahead of time. Cook the bacon. I used a block of bacon ends that are less expensive than sliced bacon. I cut off slices of the bacon ends which makes nice-sized bacon pieces. Cook in batches in the microwave until you have enough for the recipe. Or you can spread them out on a rack on a baking sheet and bake them about 15 minutes until crisp at 400 degrees (F.)

Put a large pot of water on, add a little salt, and bring to a boil. Add the cauliflower pieces and cook about 15 minutes until the pieces are fork tender. Drain and run under cold water to stop the cooking.

If you’re using asparagus, heat the water a second time to boiling, then add the asparagus pieces and cook for 2 minutes. Drain and cool the asparagus.

In a medium bowl, add the sour cream, cream, ranch dressing mix, salt, garlic pepper, and sugar substitute (if using) and mix together well.

In a large bowl, add the cauliflower, asparagus, onions, bacon, and cheddar cheese. Mix together with a large spoon or put on a food glove and use your hand. Add the dressing and mix it until all the salad is coated with the dressing.

Cover and chill for two to three hours before serving.

Nutrition information per serving:
Calories: 250 Fat: 18.4 g Net Carbs: 7.3 g Protein: 12.8 g

Substitutions:
If you can’t eat dairy, omit the cheese, and use mayonnaise to mix the ranch dressing or substitute an alternate dressing such as a potato salad mayonnaise-type dressing.

If you are a vegetarian, omit the bacon pieces. You can add mushrooms for a little more protein in the mix.

Don’t like sour cream? Use plain yogurt (a little higher in carbs) or mayonnaise instead.

Will you try this recipe? Let me know how it turns out and if you like it.