Blue cheese and broc­coli sat­isfy creamy salad itch

Lethbridge Herald - - FOOD ✦ LIFESTYLES - Melissa D’Ara­bian THE AS­SO­CI­ATED PRESS

Tis (al­most) the sea­son of back­yard bar­be­cues, pic­nics and out­door potlucks. We gather with friends, or sim­ply mi­grate to the back­yard pic­nic ta­ble for fam­ily din­ner, and that has me crav­ing the clas­sics: grilled meats, veg­gies and some creamy starchy sides like mac­a­roni salad. To­day, I have the per­fect so­lu­tion for scratch­ing the creamy-side-salad itch while ac­tu­ally get­ting in some se­ri­ously healthy raw veg. Win-win.

Creamy Broc­coli and Blue Cheese Salad stretches just a smidgen of silkyand-sat­is­fy­ing may­on­naise with some low-fat Greek yo­gurt, and the re­sult­ing salad is creamy, but not cloy­ing. Blue cheese brings a nice so­phis­ti­cated hit of flavour, and there is just enough to add com­plex­ity with­out be­ing so over­board that kids won’t eat. Well, most any­way: one of my four kid­dos deemed this salad “too bluecheesy” for her palate, but I claim 75 per cent as a vic­tory here. Be­cause a lit­tle blue cheese goes a long way, you get a lot of flavour for your cheese calo­rie, but feel free to swap for a milder cheese like crum­bled feta or even shred­ded sharp ched­dar.

The bulk of the salad, though, is bril­liantly healthy raw veg­eta­bles: broc­coli, thinly sliced cab­bage and shred­ded car­rots. Halved grapes add the per­fect touch of sweet­ness that takes the salad al­most to a slaw, and pairs per­fectly with the tangy blue cheese, and red onion. You can spend 10 min­utes break­ing down your own flo­rets, chop­ping cab­bage and grat­ing car­rots, or spend an ex­tra dol­lar to buy them prepped in the pro­duce aisle. Ei­ther way, the salad takes min­utes to make, and it holds up well for a cou­ple of days in the fridge. Which means leftovers can be brown­bagged for lunch the next day no prob­lem. And, you can feel great about hav­ing a plethora of one of the most touted health foods out there: sim­ple raw broc­coli.


Serv­ings: 6 Start to fin­ish: 15 min­utes Salad: 4 cups small broc­coli flo­rets (raw) 1/2 small red onion, sliced thinly 1 cup shred­ded car­rots 1 cup shred­ded red cab­bage 1 cup red grapes, sliced in half 1/4 cup blue cheese crum­bles Dress­ing: 1/4 cup low­fat plain Greek yo­gurt 2 ta­ble­spoon light may­on­naise 2 ta­ble­spoons red wine vine­gar 1 small gar­lic clove, finely minced or pressed, or 1 tea­spoon gran­u­lated gar­lic

1/4 tea­spoon (or less or more) hot sauce 1/2 tea­spoon kosher salt 1/4 tea­spoon freshly ground black pep­per

Place all the salad in­gre­di­ents into a large bowl. In a small bowl, whisk to­gether the dress­ing in­gre­di­ents and taste for sea­son­ing. Pour the dress­ing onto the salad and toss. Best if chilled for an hour be­fore serv­ing to al­low flavours to marry.

As­so­ci­ated Press photo

This photo shows a broc­coli and blue cheese salad in Coron­ado, Calif.

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