Make this salad two to three hours ahead and then refrigerate to intensify the flavors.

Recipe by Oxmoor House January 2002

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Recipe Summary

Yield:
4 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

69 calories; fat 2.2g; saturated fat 0.8g; protein 4.1g; carbohydrates 10.2g; cholesterol 3mg; iron 0.8mg; sodium 345mg; calories from fat 26%; fiber 3.3g; calcium 74mg.
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