Learn how to make Cheddar Cheese and Broccoli Salad, one of Rita's recipes for osteoporosis prevention.

Cheddar Cheese and Broccoli Salad


  • 1 lb. broccoli
  • 1 tablespoon olive oil
  • 1 yellow onion, finely chopped
  • 1 rib of celery, chopped
  • 2 tablespoons all-purpose flour
  • 1 (14.5-ounce) can reduced-sodium chicken broth
  • 1 (12-ounce) can fat-free evaporated milk
  • 1½ cups shredded 2% cheddar cheese
  • ½ teaspoon black pepper
  • ¼ teaspoon nutmeg


  1. Cut off 12 small broccoli florets. Coarsely chop remaining broccoli to get 2 cups. Blanch the chopped broccoli and broccoli florets over boiling water for 2 minutes. Drain and set aside.
  2. Heat olive oil in medium saucepan over medium heat. Sauté onion and celery until soft, about 5 minutes. Whisk in flour and cook 1 minute. Add broth and milk. Cook, stirring constantly, until mixture simmers and thickens, about 5 minutes.
  3. Add broccoli, cheddar cheese, pepper and nutmeg. Stir until cheese melts and soup is heated through, about 3 minutes. Garnish each serving with broccoli florets.

Makes 6 servings.