Summer’s Best Confetti Salad

Summer’s Best Confetti Salad

Prep Time

15 minutes

Cook Time

Total Time

15 minutes

Yields

6

Directions

  1. In a large bowl, combine broccoli, tomatoes, onion, olives, Monterey Jack cheese, and cheddar cheese; set aside
  2. In a medium bowl, whisk together yogurt or sour cream, mayonnaise, honey, garlic powder, salt, and pepper. Pour over vegetable mixture and toss until evenly coated. Cover and chill until ready to serve. Sprinkle with bacon, if desired, just before serving

Ingredients

  • 2 ea (10-ounce) packages frozen broccoli florets, thawed and dried on a paper towel
  • 2 cups ea cherry tomatoes, cut in half
  • 1/2 cup ea diced red onion
  • 1 ea (6-ounce dr. wt.) can whole black olives, drained
  • 1 ea (8-ounce) package Monterey Jack cheese, cut into 1/2-inch chunks
  • 1 ea (8-ounce) package sharp cheddar cheese, cut into 1/2-inch chunks
  • 1/2 cup ea plain Greek yogurt or sour cream
  • 1/2 cup ea mayonnaise
  • 2 tbsp ea honey
  • 1/2 tsp ea garlic powder
  • 1 tsp ea salt
  • 1/2 tsp ea black pepper
  • 1/2 cup ea cooked and crumbled bacon (optional)