This colorful Broccoli Salad with Cabot Cheddar is a wonderful way to “eat the rainbow” and get your veggies. A tangy dressing made with Greek yogurt and crispy bacon bits take the taste of this fun, flavorful dish up a notch.
½ cup Cabot Lowfat Plain Greek Yogurt
¼ cup mayonnaise
2 tablespoons brown mustard
2 teaspoons cider vinegar
½ teaspoon salt
Freshly ground black pepper to taste
5 cups chopped raw broccoli
1 cup finely chopped fennel bulb
4 ounces Cabot Lamberton Cheddar or Cabot Extra Sharp Cheddar, grated (about 1 cup)
4 slices bacon, cooked and crumbled
1 shallot, minced
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WHISK together in a large bowl yogurt, mayonnaise, mustard, vinegar, salt and pepper until smooth.
ADD broccoli, fennel, cheddar, bacon and shallot and stir to coat with dressing.
Recipe courtesy of Katie Webster.
Easy and delicious and love that it uses Greek Yogurt instead of your typical mayo ingredient! Lamberton is also an awesome new product that Cabot started making! THANKS Cabot.
Love this summer salad recipe! Bacon is also a staple in our fridge and gives this salad the crunch and salty bite that makes it so yummy!
One my favorite go to summer dishes! Love the combination of broccoli, bacon and cheddar cheese plus some Greek Yogurt to make it a bit healthier than the norm.
Tasty dish but too easy to go overboard with the cheddar which can then overpower the rest of the ingredients. My advice, go slow if you want to add more cheddar than the recipe calls for. Better to have a slice of cheddar on the side then add too much as it's kinda hard to rebalance when there excess intertwined in the dressing!
Excellent! So fresh and healthy but also tastes like home.