Lemon Cheddar Salad Recipes

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BODACIOUS BROCCOLI SALAD



Bodacious Broccoli Salad image

This recipe is requested at every family gathering. Let it be your next dish that they crave! I like this dish to be prepared at least two hours before serving. Be sure to have copies of the recipe on hand, as everyone will ask for it!

Provided by Cassandra Kennedy

Categories     Salad     Vegetable Salad Recipes     Broccoli Salad Recipes

Time 30m

Yield 12

Number Of Ingredients 10

8 slices bacon
2 heads fresh broccoli, chopped
1 ½ cups sharp Cheddar cheese, shredded
½ large red onion, chopped
¼ cup red wine vinegar
⅛ cup white sugar
2 teaspoons ground black pepper
1 teaspoon salt
⅔ cup mayonnaise
1 teaspoon fresh lemon juice

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and crumble.
  • In a large bowl, combine broccoli, cheese, bacon and onion.
  • Prepare the dressing in a small bowl by whisking together the red wine vinegar, sugar, pepper, salt, mayonnaise and lemon juice. Combine dressing with salad. Cover, and refrigerate until ready to serve.

Nutrition Facts : Calories 272.7 calories, Carbohydrate 7.3 g, Cholesterol 35.4 mg, Fat 24 g, Fiber 1.5 g, Protein 8.1 g, SaturatedFat 7.9 g, Sodium 542.7 mg, Sugar 3.4 g

APPLE-CHEDDAR TOSSED SALAD



Apple-Cheddar Tossed Salad image

"My mother makes this beautiful and colorful salad for all special occasions," notes Amy Osborne-Schebler of Davenport, Iowa.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 10 servings.

Number Of Ingredients 14

10 cups torn mixed salad greens
1 cup chopped red apple
1 cup cubed cheddar cheese
1 cup chopped walnuts, toasted
HONEY DRESSING:
2/3 cup honey
2 tablespoons cider vinegar
1 teaspoon celery seed
1 teaspoon ground mustard
1 teaspoon paprika
1 teaspoon lemon juice
1 teaspoon grated onion
1/4 teaspoon salt
1 cup canola oil

Steps:

  • In a large salad bowl, combine the greens, apple, cheese and walnuts; set aside. , In a blender, combine the first eight dressing ingredients. While processing, gradually add oil in a steady stream. Serve with salad.

Nutrition Facts : Calories 410 calories, Fat 34g fat (6g saturated fat), Cholesterol 14mg cholesterol, Sodium 156mg sodium, Carbohydrate 24g carbohydrate (20g sugars, Fiber 2g fiber), Protein 7g protein.

CHEDDAR-ALMOND LETTUCE SALAD



Cheddar-Almond Lettuce Salad image

Sugared almonds and a honey-mustard dressing make this salad a real standout. In fact, I keep slivered almonds in my freezer just so I can whip it up for those spur-of-the-moment special occasions! For more nutrition, color or variety, I sometimes add broccoli and tomatoes. --Julia Musser, Lebanon, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 9 servings.

Number Of Ingredients 16

1/2 cup slivered almonds
3 tablespoons sugar
9 cups torn romaine
2 hard-boiled large eggs, sliced
1 cup shredded cheddar cheese
HONEY-MUSTARD DRESSING:
1/4 cup sugar
2 tablespoons white vinegar
2 tablespoons honey
1 tablespoon lemon juice
1/2 teaspoon onion powder
1/2 teaspoon celery seed
1/2 teaspoon ground mustard
1/2 teaspoon paprika
1/4 teaspoon salt
1/2 cup canola oil

Steps:

  • In a small heavy skillet, combine almonds and sugar. Cook and stir over medium heat for 5-6 minutes or until nuts are coated and golden. Spread onto foil to cool. Divide romaine among salad plates; top with eggs and cheese., In a blender, combine the sugar, vinegar, honey, lemon juice, onion powder, celery seed, mustard, paprika and salt. While processing, gradually add oil in a steady stream. Drizzle over salads; sprinkle with almonds.

Nutrition Facts : Calories 269 calories, Fat 20g fat (5g saturated fat), Cholesterol 62mg cholesterol, Sodium 167mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 2g fiber), Protein 7g protein.

LEMON CHEDDAR SALAD



Lemon Cheddar Salad image

Make and share this Lemon Cheddar Salad recipe from Food.com.

Provided by DotM7037

Categories     Jellies

Time 15m

Yield 10 serving(s)

Number Of Ingredients 5

1 (3 ounce) package lemon gelatin
1 cup boiling water
1 (14 ounce) can crushed pineapple
1 cup whipping cream
1 cup cheddar cheese

Steps:

  • Combine jello and boiling water in bowl.
  • Stir to dissolve.
  • Stir in crushed pineapple and juice.
  • Chill until of egg white consistency.
  • Whip cream until stiff.
  • Fold into thickened jello.
  • Fold in grated cheese.
  • Pour into your prettiest bowl and chill.
  • Garnish with orange slices if desired.

Nutrition Facts : Calories 183.8, Fat 12.6, SaturatedFat 7.9, Cholesterol 44.5, Sodium 119.7, Carbohydrate 14.7, Fiber 0.3, Sugar 13.1, Protein 4.1

KALE SALAD



Kale Salad image

Refreshing Kale Salad made with crisp kale, sweet apples, shredded carrot, toasted almonds, sharp white cheddar and a vibrant lemony vinaigrette. So much goodness in every bite!

Provided by Jaclyn

Categories     Side Dish

Time 20m

Number Of Ingredients 12

1/2 cup olive oil
2 Tbsp fresh lemon juice
2 Tbsp apple cider vinegar
2 Tbsp real maple syrup
1 1/2 tsp dijon mustard
Salt (and freshly ground black pepper, to taste)
1 lb. curly kale ((about 2 large bunches))
1 large (9 oz.) apple, (recommend gala, julienned)
2 medium carrots, (shredded (1 cup))
3/4 cup unsalted slivered almonds, (toasted)
3/4 cup (3 oz.) shredded sharp white cheddar cheese
1/3 cup sliced red onion, (slice very thin)

Steps:

  • In a mixing bowl whisk together olive oil, lemon juice, apple cider vinegar, maple syrup, dijon mustard and season with salt and pepper to taste. Let rest in fridge while preparing remaining salad ingredients.
  • Remove kale leaves from thick ribs. Rinse and run leaves through a salad spinner to dry well. Working in batches on a cutting board, gather and bunch kale leaves together and thinly slice creating ribbons.
  • Transfer kale to a very large bowl along with apples, carrots, almonds, cheddar cheese and red onion.
  • Whisk dressing again then pour over salad. Toss well to evenly coat.
  • Serve within a few hours for best results.

Nutrition Facts : Calories 286 kcal, Carbohydrate 17 g, Protein 7 g, Fat 23 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 11 mg, Sodium 108 mg, Fiber 3 g, Sugar 8 g, UnsaturatedFat 17 g, ServingSize 1 serving

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