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Recipes

  • broccoli & cauliflower chopped salad

    with crumbled blue cheese dressing

      • I have been making this salad for years and have prepared it many times to demonstrate the Toss & Chop. It is so delicious that I always get requests for this recipe.

      Ingredients

      CHOPPED MIXTURE

      • 1 large bunch of broccoli, washed and trimmed into florets
      • 1 medium head of cauliflower, washed and trimmed into florets
      • 5 scallions, washed and trimmed
      • 6-8 slices of crisply cooked bacon
      • 4 radicchio leaves (optional garnish)
      • Note: You can substitute 4 sliced radishes for the radicchio. Also, for a lighter version, substitute turkey bacon and low-fat mayonnaise.

      DRESSING

      • 4 oz. (1/2 cup) crumbled blue cheese
      • 3/4 cup mayonnaise  (or light mayonnaise)

      1. Place the broccoli florets, cauliflower florets, scallions and bacon in a large bowl. Toss & Chop the ingredients right in the bowl until coarsely chopped and mixed together.

      2. For the dressing, mix together the crumbled blue cheese and mayonnaise in a separate bowl. Combine the dressing with the chopped mixture.

      3. Place in serving dish or platter. Coarsely chop the radicchio separately and sprinkle on top. Serve.

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Helpful Tip

Make-Ahead Note: This salad keeps covered in the refrigerator for several days. Complete step 3 just before serving.