Broccoli-Gouda Salad

Broccoli-Gouda Salad

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  • Prep Time


  • Total Time


  • Servings



  • ½

    Light Italian Salad Dressing

  • ½

    teaspoon dried basil

  • 1

    garlic clove, minced

  • 3

    cups small broccoli florets

  • ½

    cup coarsely chopped Roma tomatoes

  • ½

    cup slivered almonds, toasted

  • ½

    cup halved, thinly sliced red onion

  • 5

    oz. smoked or plain Gouda, cut into ¼ inch cubes (about 1 cup)


Mix salad dressing, basil and garlic in a measuring cup; set aside. Place 3 cups water in a medium saucepan; bring to boiling. Add broccoli; cook 1 minute or until broccoli brightens. Drain; rinse in cold water. Combine broccoli, tomatoes, almonds, onion and cheese in a medium bowl; toss to mix. Whisk dressing; drizzle over salad. Toss to coat. Serve immediately or refrigerate until ready to serve. r


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