Chopped Vegetable Salad with Aged Cheddar

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

Ingredients

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

Directions

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.

Asian Cabbage Salad

I completely forgot about Summer Salad Saturday, but I just so happened to make this Asian Cabbage Salad with dinner tonight and there was enough leftover to get a photo.

I'm constantly asked for this recipe - as a matter of fact, I bring a huge double batch to almost every church lunch and every single bit of it is gobbled up. Really, I cannot tell you how many times I've given out the recipe.

Yes, yes, I know... this salad doesn't completely adhere to my cooking from scratch philosophy, but the only thing keeping it from being that way are two little packages of $0.15 Ramen Noodles (tee-hee).

Seriously though, this recipe is a must try!

Asian Cabbage Salad

Serves 16-20

Printable Recipe

Ingredients

• 2 16-ounce bags of shredded cabbage or coleslaw mix (or one med head of red or green cabbage (or a little of both), shredded. Can also add some shredded carrots and broccoli. Very adaptable)

• 3 packages of chicken flavor ramen noodles (seasoning packets reserved for dressing)

• 3 reserved seasoning packets (reserved from the Ramen Noodles)

• 1/2 cup canola or other non-flavored oil

• 1/4 cup granulated Splenda (or sugar, but sugar will make the cabbage watery)

• 1 tablespoon white vinegar

• 1 tablespoon rice wine vinegar

• 1 tablespoon soy sauce

• 6 scallions, sliced

• Optional Garnish: 1/4 cup slivered almonds, toasted if you like (cashews are a nice substitution. Sunflower seeds work too)

Directions

1. Break up dry Ramen Noodles into bit sized pieces and toast them on a sheet pan in a 350F oven for 12 minutes (or brown them in a skillet with a bit of butter if you want to be really decedent). You can toast the nuts too if you like, but they toast faster, so do them separately. Cool.

2. In a large bowl, add the cabbage (and carrots or broccoli if using).

3. Top with toasted noodles and nuts.

4. In a jar, place all the ingredients for the dressing and shake well to combine; pour over salad and toss well. Best if served immediately.

Notes

• This recipe is very versatile. I didn't have any almonds or scallions tonight, but the salad is still extremely tasty.

• I usually double this for picnics or church lunches and use one head of red and one head of green cabbage.

• To make this a light dinner dish, I reduce the cabbage in half and add leftover cold shredded chicken. This recipe is a winner... hope you try it!