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–+ servings
Easy Bacon Ranch Chopped Salad

Easy Bacon Ranch Chopped Salad: Quick, Flavor-Packed Delight

This Easy Bacon Ranch Chopped Salad combines vibrant veggies, crispy bacon, and creamy ranch for a quick, gluten-free meal solution.
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Prep Time 15 minutes
Cook Time 7 minutes
Chilling Time 30 minutes
Total Time 52 minutes
Servings: 4 servings
Course: Snacks
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 cup broccoli or substitute with cauliflower
  • 1 cup cauliflower or substitute with chopped green beans
  • 1/2 medium red onion or use green onions
  • 1 medium green bell pepper or substitute with red or yellow bell peppers
  • 1 medium red sweet pepper any sweet bell pepper can be used
  • 1 cup carrots or substitute with sugar snap peas
  • 6 slices bacon turkey bacon is an alternative
  • 1 cup Colby Jack cheese shredded cheddar can be used
For the Dressing
  • 1 cup creamy ranch dressing or dairy-free dressing for vegan option

Equipment

  • skillet
  • large mixing bowl
  • Knife
  • cutting board

Method
 

Step‑by‑Step Instructions
  1. Wash and chop the broccoli and cauliflower into small, bite-sized pieces. Rinse under cold water and pat dry.
  2. Dice the red onion, green bell pepper, and red sweet pepper. Slice the carrots thinly. Place all in a large mixing bowl.
  3. Cook bacon in a skillet over medium heat until crispy, about 5 to 7 minutes. Transfer to a paper towel-lined plate.
  4. Crumble the crispy bacon into the mixing bowl. Add shredded Colby Jack cheese and toss gently.
  5. Drizzle ranch dressing over salad and toss until evenly coated.
  6. Serve immediately or chill for about 30 minutes to allow flavors to meld.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 15gProtein: 12gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 45mgSodium: 800mgPotassium: 400mgFiber: 3gSugar: 6gVitamin A: 5000IUVitamin C: 60mgCalcium: 200mgIron: 1.5mg

Notes

Customize the salad with your favorite vegetables or proteins. Store leftover salad in an airtight container for up to 3 days, keeping dressing separate until serving.

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