Broccoli-And-Cauliflower Salad With Blue Cheese Dressing

Oxmoor House
Make this salad two to three hours ahead and then refrigerate to intensify the flavors.
4 servings (serving size: 1 cup)


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1 (16-ounce) package fresh broccoli and cauliflower florets (such as River Ranch)
3 tablespoons low-fat mayonnaise
3 tablespoons low-fat buttermilk
2 tablespoons finely diced red onion
2 tablespoons crumbled blue cheese
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon finely chopped fresh parsley


Steam broccoli and cauliflower, covered, 3 to 4 minutes or until crisp-tender. Rinse under cold water, and drain well. Set aside.

Combine mayonnaise, buttermilk, onion, blue cheese, salt, and pepper in a small bowl.

Combine broccoli and cauliflower with dressing in a large bowl. Sprinkle with parsley; stir well.

Created date

March 2010

Nutritional Information

Calories 69
Fat 2.2 g
Satfat 0.8 g
Protein 4.1 g
Carbohydrate 10.2 g
Cholesterol 3 mg
Iron 0.8 mg
Sodium 345 mg
Caloriesfromfat 26 %
Fiber 3.3 g
Calcium 74 mg