Wash all vegetables under cool water. Chop the broccoli, cauliflower, red onion, green bell pepper, red sweet pepper, and carrots into bite-sized pieces.

Heat a skillet over medium heat and add sliced bacon. Cook for about 5–7 minutes until crispy, then drain excess grease on paper towels.

In a large mixing bowl, combine the prepared vegetables and crispy bacon. Add shredded Colby Jack cheese and toss gently.

Drizzle creamy ranch dressing over the salad and toss gently to coat all ingredients.

Serve immediately or chill in the refrigerator for about 30 minutes to enhance flavors.