This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is not safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten (blue cheese is gluten-free).
"Love and lust are as different from each other as red wine and blue cheese, but because they can also complement one another splendidly, they get conflated with amazing, dumbfounding regularity." -Christopher Ryan
Simple salads are a great way to dress up your veggies and are convenient to have on hand so that you eat more vegetables. This salad takes only a few minutes to make and will make a great side dish with your sandwich at lunch, for snacks later in the day, or even with dinner.
Tip: have the pine nuts and blue cheese ready to add to the broccoli when it is done steaming so the cheese melts. The melted cheese makes the perfect dressing while the pine nuts offer a bit of sweetness and crunch.
Servings: 2 | Serving size: about two cups salad
Cooking time: 30 minutes (does not include chilling time)
This recipe can easily be multiplied and makes very good leftovers.
|bunch broccoli (cut flowerets from stalks)
|blue cheese (crumbled)
Place the water in a medium saucepan fitted with a steamer basket and place the saucepan over high heat.
When the water boils, add the broccoli and steam for 8 minutes.
While the broccoli is steaming, place the pine nuts in a small skillet over medium-high heat.
Add the pine nuts and toast them for about five minutes, shaking the pan frequently.
When the broccoli is done steaming, shake the water from the broccoli and place in a large bowl.
Immediately add the blue cheese and the pine nuts and fold together gently until the blue cheese is melted.
Chill thoroughly before serving.
Serving size: about 3 cups salad
|Calories from Fat 60
|% Daily Value
|Total Fat 7g
|Saturated Fat 3g
|Monounsaturated Fat 1g
|Trans Fat 0g
|Total Carbohydrates 13g
|Dietary Fiber 5g
|Vitamin A 25%
|Vitamin C 250%
|Vitamin K 173mcg