Step 1

Trim long broccoli stems and cut the broccoli into bite-sized pieces.

Step 2

Wash radishes, trim off ends, and slice into 1/4 inch slices.

Step 3

Mix blue cheese dressing with buttermilk if you’re using my tip below, or measure out desired amount of Blue Cheese Dressing.

Step 4

In large bowl combine broccoli and radishes. Toss with blue cheese dressing.

Step 5

Add the crumbled  Gorgonzola cheese, season with salt and fresh-ground black pepper, and toss again.

Step 6

This will keep in the fridge for a day or so, although it’s better the day it’s made.

Step 7

If you're only serving a few people, prep all the broccoli and radishes; then only put dressing on the amount you'll eat right away. You can add dressing to the leftovers for another salad later in the week!

Step 8

I buy Lighthouse Chunky Blue Cheese and mix it half-and-half with buttermilk for an easy and lighter version of blue cheese dressing.  Try this with your favorite bottled blue cheese dressing if you prefer a thinner and lighter blue cheese.