Layered Broccoli Salad

Broccoli and cheddar aren’t just for soups, they also make a great layered salad—with cranberries or raisins and nuts thrown in for good measure.


  • 6 cups Broccoli florets, chopped
  • 1 Small red onion, very thinly sliced
  • 1 ½ cups Bothwell Medium Cheddar, shredded
  • 2/3 cup Dried, sweetened cranberries or raisins
  • ½ cup Plain Greek yogurt
  • 3 tbsp Honey
  • 2 tbsp Mayonnaise
  • 2 tbsp Apple cider vinegar
  • ¼ cup Unsalted, dry roasted sunflower seeds or chopped walnuts
  • 2 tbsp Bacon, crumbled


  1. In a large glass serving bowl, layer the broccoli, onion and cranberries.
  2. In a small bowl, whisk together yogurt, honey, mayonnaise and vinegar.
  3. Drizzle the yogurt dressing over the layered salad.
  4. Sprinkle the cheese on top.
  5. Cover and refrigerate at least two hours.
  6. Toss just before serving and sprinkle with sunflower seeds and bacon.