This Creamy Cheddar Broccoli and Tomato Salad Recipe is a great addition to your holiday feast or any occasion at any time of the year. Surprise and delight your family or guests with this different but totally delicious and beautiful looking salad on your table. Its taste is so flavorful, crisp, refreshing and satisfying, it is sure to impress!
The salad easily lands on my favorite list for several reasons. It is one that’s easy to prepare and can be made ahead of time, which makes it perfect for holiday prep. One noteworthy tip is to soak the broccoli in freshly-squeezed lemon juice to boost flavor and crispness. It will also keep the broccoli from losing its robust fresh, bright green color. The combination of all the attractive and tasty ingredients make picky little eaters give broccoli another try, which is always a good thing.
Another great thing is that the leftovers do not water and the salad tastes just as tasty the next day. Refrigerate it covered with a lid or plastic food wrap and it can be used for a lunch box as well. So, be sure to make this salad for upcoming holiday get together and let’s keep our health in mind during the holiday season!
Creamy Cheddar Broccoli and Tomato Salad Ingredients
- Organic broccoli
- Organic cherry tomatoes
- Red cabbage
- Dried cranberries
- Almond slivers
- Cheddar cheese
- Small lemon
- Natural bacon (see How to Broil Bacon post)
Salad Dressing and Seasoning Ingredients
- Ranch dressing (I use my homemade ranch recipe)
- Greek yogurt
- Salt and black ground pepper (to taste)
How to Make Creamy Cheddar Broccoli and Tomato Salad
Broil bacon set aside and let it cool. See the full instructions on How to Make Perfect Quick and Easy Oven Broiled Bacon.
Rince all vegetables and lemon. Cut broccoli florets into bite-size pieces. Squeeze the juice of one small lemon over the broccoli florets (see instructions HERE), and set aside to let it absorb.
Shred one cup of red cabbage, place it into a small bowl and pour ice-cold water over it and let the cabbage sit in the cold water while you’re preparing the rest of the salad. (This will remove most of the color and prevent the purple cabbage color from dyeing the salad dressing.) When ready to add purple cabbage to the salad drain the water from a bowl and place the cabbage in a dry bowl lined with a paper towel for the excess water to drain and dry the cabbage as much as possible.
Slice cherry tomatoes in half, cut cheddar cheese into ¼” square cubes and cut broiled bacon into small pieces.
Add all the ingredients: soaked in lemon juice broccoli florets, halved cherry tomatoes, red cabbage, cubed cheddar cheese, toasted slivered almonds, dried cranberries and bacon into a large bowl. (If you’re not ready to serve the salad cover with a food plastic wrap and refrigerate until ready to serve.)
How to Make Salad Dressing
Combine and mix together ranch (I use my homemade ranch recipe) and Greek yogurt with a small hand whisker.
Pour dressing over the salad.
Mix well. Season the salad with salt and pepper to taste and serve.
If you make this Creamy Cheddar Broccoli and Tomato Salad Recipe, please share a picture with me on Facebook, Instagram or Pinterest. Tag with #valyastasteofhome. I’d love to see your creations!
This Creamy Cheddar Broccoli and Tomato Salad Recipe is a great addition to your holiday feast or any occasion at any time of the year. Surprise and delight your family or guests with this different but totally delicious and beautiful looking salad on your table. Its taste is so flavorful, crisp, refreshing and satisfying, it is sure to impress!
- 3 (1.5 lb. or 680 g) - broccoli heads
- 10 oz. (283 g) - cherry tomatoes
- 1 cup (100 g) - shredded red cabbage
- ½ cup (60 g) - dried cranberries
- ½ cup (60 g) - slivered Almonds
- 4 oz. (113 g) - cheddar cheese
- Juice of small lemon
- 6 strips - broiled bacon
- ½ cup 118 ml - ranch dressing (I used homemade ranch recipe)
- ½ cup (118 ml) - Greek yogurt
- Salt and pepper to taste
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Broil bacon and set aside to cool. See the full post on How to Make Perfect Quick and Easy Oven Broiled Bacon. Toast slivered almonds for 7 minutes in preheated oven to 350 F (180 C) and set aside to cool until ready for use.
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Wash all vegetables and lemon. Cut broccoli florets into bite-size pieces. Squeeze the juice of one small lemon over the broccoli florets, and set aside to let it absorb.
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Shred one cup of red cabbage, place it into a small bowl and pour ice cold water over it and let the cabbage sit in the cold water while you’re preparing the rest of the salad. When ready to add purple cabbage to the salad drain the water from a bowl and place the cabbage in a dry bowl lined with paper towel for the excess water to drain.
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Slice cherry tomatoes in half, cut cheddar cheese into ¼” square cubes and cut broiled bacon into small pieces.
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Add all the ingredients: soaked in lemon juice broccoli florets, halved cherry tomatoes, red cabbage, cubed cheddar cheese, toasted slivered almonds, dried cranberries and bacon into a large bowl (if you’re not ready to serve the salad cover with a food plastic wrap and refrigerate until ready to serve).
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Combine and mix together ranch (I used homemade ranch recipe) and Greek yogurt with a small hand whisker.
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Mix well. Season the salad with salt and pepper to taste and serve.
Check out all the salad recipes in Salad Category.
Kitchen items I used in making this recipe:
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