Mon | Sep 25, 2017

Creamy Broccoli and blue cheese salad

Published:Thursday | June 1, 2017 | 6:00 AM
Broccoli and blue cheese salad

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 silky-and-satisfying mayonnaise with some low-fat Greek yogurt, and the resulting salad is creamy, but not cloying.

Blue cheese brings a nice sophisticated hint 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.

The salad takes minutes to make, and it holds up well for a couple of days in the fridge. Which means leftovers can be brown-bagged 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.

Creamy Broccoli and Blue Cheese Salad

 

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 low-fat plain Greek yoghurt

2tbsp light mayonnaise

2tbsp red wine vinegar

1 small garlic clove, finely minced or pressed, or 1tsp granulated garlic

1/4 tbsp (or less or more) hot sauce

1/2 tbsp kosher salt

1/4 tsp 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 on to the salad and toss. Best if chilled for an hour before serving to allow flavours to marry.

- AP