Today I have two salads for you, and once again they are very different. One is made with steamed broccoli and topped with a creamy blue cheese dressing; the other is a raw broccoli slaw, that has a bit of tang to it. I loved them both, but I came to the realization that I am a slaw lover. I like the way it is chopped fine, which makes for easy eating. I also love that the dressing is evenly distributed, and it keeps well. That makes it super convenient to make ahead. I never miss lunch when I have some slaw in the fridge. I can just pull it out and it is ready to eat... so even if I only have 2 minutes for lunch (which seems all too often) I still have a decent lunch, filled with fresh veggies.
Creamy Broccoli and Apple Slaw
This was just divine. I didn't change anything from the recipe, and when I make it again, I won't change anything then, either.
In a large bowl, mix together 1/2 cup plain low-fat yogurt, 1/4 cup mayonnaise, 1 tablespoon cider vinegar, and 1 chopped small shallot; season with salt and pepper. Add 1/2 bunch finely chopped broccoli (3 cups), 1/2 finely chopped apple, 1/4 cup dried cranberries, and 2 tablespoons toasted pine nuts and toss to combine.
Broccoli and Blue Cheese Salad
I was SO looking forward to trying this one because, well, blue cheese. Yum. I did love it, but I think if I were to make it again, I wouldn't steam the broccoli. I would leave it raw and chop it more finely. The steamed broccoli just tends to leak water forever, and that kind of ruins the look of it all. I don't like broccoli water swirling with creamy dressing. Call me crazy. The flavor was excellent, though! That dressing is going on a lot of salads around here, I can assure you.
Steam 1 bunch broccoli (cut into florets, 6 cups) until tender, 5 to 7 minutes; rinse with cold water to cool. Meanwhile, in a small bowl, mix together 1/4 cup buttermilk, 2 tablespoons sour cream, 2 ounces crumbled blue cheese, 1 sliced scallion, and 1/2 teaspoon red wine vinegar; season with salt and pepper. Top the broccoli with the buttermilk dressing and 1/2 cup toasted walnuts.