Easy Broccoli and Radish Low-Carb Salad with Gorgonzola

Ingredients

• 6 cups broccoli, cut into bite sized pieces
• 2 cups radishes, sliced about 1/4 inch thick
• 1/4 cup Blue Cheese salad dressing, more or less to taste
• 1/4 cup crumbled Gorgonzola cheese
• Salt, fresh ground pepper to taste

Directions

1. Cut away any lengthy broccoli stems, then chop the broccoli into bite-sized pieces. Rinse the radishes, remove the ends, and cut them into 1/4 inch slices.
2. If you’re making the lighter dressing option, stir the blue cheese dressing together with the buttermilk. Otherwise, portion out the amount of Blue Cheese Dressing you want to use.
3. Put the broccoli and radishes in a large bowl, then toss them with the blue cheese dressing.
4. Sprinkle in the crumbled Gorgonzola cheese, add salt and fresh-ground black pepper to taste, and toss everything once more.
5. The salad can sit in the fridge for a day or so, though it has the best texture on the day it’s assembled. If you’re feeding only a few people, prepare all the broccoli and radishes, but dress just the portion you’ll eat right away. The remaining vegetables can be dressed later in the week for another salad.
6. For the lower-fat blue cheese dressing, combine Lighthouse Chunky Blue Cheese with buttermilk half-and-half for a simple lighter dressing. If you like a thinner, lighter blue cheese dressing, use the same approach with your favorite bottled blue cheese dressing.