About Silvermark Products How to Buy Recipes Healthy Living News Community Action Helpful Healthy Links	My mother has been making variations of this salad as a side dish for years. I have prepared it many times to demonstrate the Toss & Chop. People always ask for the recipe! 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 6-8 slices of crisply cooked bacon 4 radicchio leaves (set aside for top garnish) Note: You can substitute 4 sliced radishes for the radicchio. Also, for a lighter version, substitute turkey bacon and low-fat mayonnaise. DRESSING 4 oz. (1/2 cup) crumbled blue cheese 3/4 cup mayonnaise 1. Place the broccoli florets, cauliflower florets, scallions and bacon in a large bowl. Toss & Chop the ingredients right in the bowl until coarsely chopped and mixed together. 2. For the dressing, mix together the crumbled blue cheese and mayonnaise in a separate bowl. Combine the dressing with the chopped mixture. 3. Place in serving dish or platter. Coarsely chop the radicchio separately and sprinkle on top. Serve. Make-Ahead Note This salad keeps covered in the refrigerator for several days. Complete step 3 just before serving.
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