Broccoli & Cauliflower Chopped Salad, with Crumbled Blue Cheese Dressing

KosherEye.com

Adapted from Silvermark recipe

I have been making this salad for years and have prepared it many times to demonstrate the Toss and Chop Salad Chopper. It is so delicious that I always get requests for this recipe. Wendy Silver

Ingredients:

Chopped Mixture:
1 large bunch of broccoli, washed and trimmed into florets
1 medium head of cauliflower, washed and trimmed into florets
5 scallions, washed and trimmed
4 – 6 Morningstar kosher "Bacon" Strips, cooked according to package directions
4 radicchio leaves (optional garnish)*

Dressing:
4 oz. (1/2 cup) crumbled blue cheese
3/4 cup mayonnaise  (or light mayonnaise)

Directions:

Place the broccoli florets, cauliflower florets, and scallions in a large bowl. Toss & Chop the ingredients right in the bowl until coarsely chopped and mixed together. Crumble the kosher "bacon" strips and mix in.

For the dressing, mix together the crumbled blue cheese and mayonnaise in a separate bowl. Combine the dressing with the chopped mixture.

Place in serving dish or platter. Coarsely chop the radicchio separately and sprinkle on top. Serve.

Notes:

* You can substitute 4 sliced radishes for the radicchio. Also, for a lighter version, low-fat mayonnaise

To make-ahead: This salad  keeps covered in the refrigerator for several days. Do not add the chopped radicchio leaves or the kosher "bacon" strips until serving time.