Broccoli and Blue Cheese Salad



Serving size

about two cups salad
30 minutes
60 minutes

This recipe can easily be multiplied and makes very good leftovers.

Broccoli and Blue Cheese Salad


1 quart Water
1 bunch Broccoli, raw (cut flowerets from stalks)
1 Tbsp. Pine nuts
1 ounce Blue cheese (crumbled)


Place the water in a medium saucepan fitted with a steamer basket and place the saucepan over high heat.

When the water boils, add the broccoli and steam for 8 minutes.

While the broccoli is steaming, place the pine nuts in a small skillet over medium-high heat.

Add the pine nuts and toast them for about five minutes, shaking the pan frequently.

When the broccoli is done steaming, shake the water from the broccoli and place in a large bowl.

Immediately add the blue cheese and the pine nuts and fold together gently until the blue cheese is melted.

Chill thoroughly before serving.

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Special Diet Information

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GERD / Acid Reflux

No specific GERD triggers.


This recipe is not safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten (blue cheese is gluten-free).


This is NOT a low sodium recipe.

Recipe Notes

Simple salads are a great way to dress up your veggies and are convenient to have on hand so that you eat more vegetables. This salad takes only a few minutes to make and will make a great side dish with your sandwich at lunch, for snacks later in the day, or even with dinner.

"Love and lust are as different from each other as red wine and blue cheese, but because they can also complement one another splendidly, they get conflated with amazing, dumbfounding regularity."

Christopher Ryan