contact us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right.


123 Street Avenue, City Town, 99999

(123) 555-6789


You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.


Butteryum food blog recipes

Chopped Vegetable Salad with Aged Cheddar

Patricia Reitz

This is a pretty yummy take on Broccoli Salad. It includes extra sharp Vermont Cheddar; an addition my hubby absolutely loves.

I start by chopping one bunch of broccoli and one head of cauliflower into small pieces. Don't discard those broccoli stalks, you can peel the fibrous outer skin to reveal a tender interior that can also be added to this salad (this is what you find in a bag of broccoli slaw).

See the chopped broccoli stalks (center left), followed by chopped crispy bacon, and diced red onion.

Next, add cubes of extra sharp cheddar cheese. I also threw in small handful of dried cranberries that I had. You could use raisins too.

Time to mix up the yummy dressing. It goes together lickety-split.

Pour the dressing on the vegetables, stir, and serve. This is one of those salads that is extremely versatile - you can vary the type of vinegar used, add different vegetables, add nuts, add your favorite dried fruits, whatever.

For a more substantial side dish, try adding cubes of grilled ham steak - very yummy.

Chopped Vegetable Salad with Aged Cheddar

makes 12 servings

Printable Recipe


For the salad:

  • 1 bunch broccoli, florets chopped

  • 1 head cauliflower, florets chopped

  • 6-8 slices of cooked bacon, chopped

  • 1/2 red onion, chopped fine

  • 1 1/2 cups cubed extra sharp cheddar

  • Optional ingredients: cubed ham, chopped carrots, chopped cashews, raisins, dried cranberries, dried cherries, etc.

For the dressing:

  • 4 tablespoons red wine vinegar (or your favorite)

  • 2 tablespoons granulated sugar

  • 1 cup mayonnaise (can also substitute plain yogurt)

  • 1 teaspoon kosher salt

  • 1 teaspoon ground black pepper

  • 1 teaspoon freshly squeezed lemon juice


  1. In a large bowl, combine the salad ingredients.

  2. In a small bowl, whisk together the dressing ingredients and pour over the vegetables; stir well and chill before serving.