Broccoli Salad

This is a winner.  I made it as a side dish, but we realized that this could be filling enough for a whole meal in itself.
Real easy to make, and yummy, and nutritious.  What more could you ask for?
Cut up the broccoli and cauliflower into bite-size pieces.  Wash and blanch.  I boiled them together with a very miniscule amount of water, then fished them out as soon as they were soft enough but still crunchy.  Into a bowl they go, then topped with ice.  The ice will stop the cooking process as to not overcook them while we prepare the sauce.
For the sauce/dressing, I simmered some evap milk and added cubed cheese.  I used quickmelt cheese.  How much milk will depend on how thick you want it to be.  I used about half of a small can of milk for one-and-a-half inch thick slice of cheese, and that went into two loosely-clenched fist sized veggies (one broccoli and one cauliflower).
When the dressing is done, drain the veggies, set on a plate, add some croutons, and pour dressing on top. I found out later on that I like the dressing better when it had cooled down rather than fresh off the stove.
Try it! J
One Response to “Broccoli Salad”
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  1. […] from adding it to salad, like what I did on my broccoli salad, you can use croutons as toppers for soup.  This is hubby’s idea, really.  In the picture […]

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