Cheddar Veggie Salad
This Cheddar Veggie Salad is a crunchy creamy bowl of freshness that makes eating your veggies fun and flavorful. Packed with broccoli cauliflower bell peppers and cubes of sharp cheddar cheese all tossed in a tangy mustard-mayo dressing it’s the perfect side dish for picnics potlucks or a quick lunch. No cooking required — just chop mix and enjoy!
Total Time
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Ingredients
2 cups broccoli florets
2 cups cauliflower florets
1 red bell pepper diced
1 yellow bell pepper diced
1/2 cup chopped celery (optional)
1 cup cubed sharp cheddar cheese
1/2 cup mayonnaise
2 tablespoons plain Greek yogurt or sour cream
1 tablespoon whole grain mustard
1 teaspoon honey or maple syrup
Salt and pepper to taste
Instructions
In a large bowl combine the broccoli cauliflower diced bell peppers celery (if using) and cubed cheddar cheese.
In a separate small bowl whisk together the mayo Greek yogurt or sour cream mustard honey salt and pepper.
Pour the dressing over the vegetables and gently toss to coat everything evenly.
Refrigerate for at least 30 minutes before serving to let flavors meld.
Serve chilled and enjoy!
Tips:
For extra crunch add some sunflower seeds or chopped nuts like almonds or walnuts.
If you prefer a spicier kick try adding some diced jalapeños or a dash of hot sauce to the dressing.
To make this salad lighter you can substitute the mayonnaise with plain Greek yogurt.
If you want a bit more tang add a splash of apple cider vinegar or lemon juice to the dressing.
For a more vibrant color and flavor try adding chopped red onions or shredded carrots.
This salad is best when chilled for at least 30 minutes but you can also make it a day ahead for maximum flavor.
Variations:
Vegan Version: Swap out the cheddar cheese with a dairy-free cheese and replace the mayo with vegan mayo or a tahini-based dressing.
Add Protein: Toss in some grilled chicken shrimp or chickpeas to turn this salad into a main dish.
Different Veggies: Switch up the veggies by adding cucumbers grape tomatoes or even sweet corn.
Herb Infused: Add fresh herbs like parsley dill or basil to bring a burst of freshness to the salad.
Mediterranean Twist: Swap the mustard for a little olive tapenade or add kalamata olives and feta for a Mediterranean flair.
Fruit Addition: For a sweet and savory twist throw in some diced apples grapes or dried cranberries.
Q&A
Q: Can I make this salad ahead of time?
A: Yes This salad tastes even better after it chills for a few hours so making it ahead is a great idea. Just store it in the fridge in an airtight container.
Q: What’s the best way to store leftovers?
A: Keep leftovers in an airtight container in the refrigerator. It should stay fresh for up to 3 days. Stir before serving.
Q: Can I use frozen vegetables?
A: It’s best to use fresh veggies for the crunch but if you’re in a pinch you can use thawed and well-drained frozen broccoli and cauliflower.
Q: Is this salad gluten-free?
A: Yes This recipe is naturally gluten-free as long as the mustard and mayo are too. Always double-check labels to be sure.
Q: What can I use instead of Greek yogurt?
A: You can use sour cream regular yogurt or even skip it and use a bit more mayo if preferred.
Nutrition Info
Approximate per serving (based on 6 servings)
Calories: 210
Fat: 17g
Saturated Fat: 6g
Carbohydrates: 8g
Fiber: 2g
Sugar: 4g
Protein: 7g
Sodium: 300mg
Note: Nutrition may vary depending on exact ingredients used
Conclusion
This Cheddar Veggie Salad is the perfect mix of creamy crunchy and colorful. It’s easy to make full of fresh flavor and totally customizable. Whether you’re prepping for a picnic packing lunch or just want a quick veggie fix this salad delivers every time. Give it a try and make it your own!