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