Change up your usual salad routine (or begin a salad routine if you don’t have one!) with this simple to make, healthy layered salad. Made with broccoli florets, thin slices of red onion, dried cranberries (raisins also work), homemade dressing, and grated cheese, this salad is full of flavor. Topping it with sunflower seeds (or chopped walnuts) and bacon pieces adds even more deliciousness. This layered salad is sure to become a go-to lunch option, as well as your staple potluck dish. Share the recipe with family and friends on Facebook, Pinterest, Instagram, and Twitter.
For six servings, arrange layers of broccoli florets, sliced red onions, and dried cranberries (or raisins) in a large glass serving bowl. Make the dressing by whisking Cabot Nonfat Plain Yogurt, honey, mayonnaise, and vinegar together, and drizzle it over the layered salad. Evenly sprinkle grated cheese (Cabot Lite50 Sharp Cheddar, Cabot White Oak Cheddar, or Cabot Farmhouse Reserve Cheddar) on top. Cover and refrigerate until ready to serve. Sprinkle with sunflower seeds (or chopped walnuts) and bacon pieces before digging in.
Love broccoli salads? Then try this colorful Broccoli Salad with Cabot Cheddar & Bacon. Cabot is a cooperative of over 800 farm families and has been producing award-winning dairy products for many years. We’d love to hear your feedback on this layered salad, so please rate and review the recipe after you’ve tried it!
6 cups chopped broccoli florets
1 small red onion, very thinly sliced
⅔ cup dried sweetened cranberries or raisins
½ cup Cabot Plain Nonfat Yogurt
3 tablespoons honey
2 tablespoons mayonnaise
2 tablespoons cider vinegar
6 ounces Cabot Lite50 Sharp Cheddar, Cabot White Oak Cheddar or Cabot Farmhouse Reserve, grated (about 1½ cups)
¼ cup unsalted dry-roasted hulled sunflower seeds or chopped walnuts
1 ounce (2 tablespoons) 50% less-fat bacon pieces
Get the ingredients you need at a convenient nearby location.
ARRANGE layers of broccoli, onion and cranberries in large glass serving bowl.
WHISK together yogurt, honey, mayonnaise and vinegar in small bowl. Drizzle dressing over layered salad.
SPRINKLE cheese evenly on top. Cover and refrigerate until ready to serve.
Just before serving, sprinkle with sunflower seeds or walnuts and bacon pieces.
I have made this recipe several times but do not layer it, just mix all together. It makes a great lunch salad. Do often bring for pot-luck.