4 cups fresh broccoli florets, blanched and cut into bite-size pieces
1/2 cup chopped red onion
3 tbsp reduced-fat olive oil vinaigrette
dash of red pepper flakes, optional
1-oz crumbled blue cheese
In a medium bowl combine the broccoli florets, onion, vinaigrette, and red pepper flakes, if using; toss gently to coat well. Gently stir in the cheese.
3 tbsp reduced-fat olive oil vinaigrette
dash of red pepper flakes, optional
1-oz crumbled blue cheese
In a medium bowl combine the broccoli florets, onion, vinaigrette, and red pepper flakes, if using; toss gently to coat well. Gently stir in the cheese.
Yield: 6 servings
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