Broccoli and Cauliflower Salad Made Easy in Your Pressure Cooker
A creamy and tangy broccoli and cauliflower salad made effortlessly in a pressure cooker, packed with crispy bacon, Greek yogurt, and Colby Jack cheese.
Equipment
- 1 Pressure cooker For quick cooking of veggies
Ingredients
Main Ingredients
- ¾ cup fat-free plain Greek yogurt
- ½ cup light mayonnaise
- ¼ cup honey
- 2 tablespoon red wine vinegar
- 1 tablespoon granulated sugar
- ¼ teaspoon salt or more to taste
- 4 cups small diced broccoli florets
- 4 cups small diced cauliflower florets
- 8 oz bacon about 8 slices, diced and sauteed until crisp and drained
- 1 ¼ cups small cubed Colby Jack cheese 6 oz
- ½ cup chopped red onion rinsed and drained
Instructions
Instructions
- In a large bowl, mix together Greek yogurt, light mayo, honey, red wine vinegar, sugar, and salt until smooth and creamy.
- Toss in diced broccoli and cauliflower florets, coating with dressing.
- Place coated veggies in pressure cooker, set for a 1-minute cook on high pressure.
- Release pressure, remove lid carefully and fold in bacon, cheese, and red onion. Chill for at least 30 minutes before serving.
Notes
For best results, make sure to not overcook the vegetables and make the salad with fresh ingredients. The chilling time helps to enhance the flavors.