- 1 fresh broccoli head, into flowerets
- 2 [5 3/4-ounce / 163-g each] cans stoned drained ripe olives
- Crumbled Blue cheese, to taste
- 8 ounces [250 mL] bottled Italian salad dressing
- 1 pound [454 g] cherry-tomatoes
|
- Blanch broccoli flowerets for 2 minutes into salted boiling water; drain.
- Plunge broccoli flowerets into icy water; drain again.
- Mix together broccoli flowerets, ripe olives and Blue cheese crumbs.
- Well mixin Italian salad dressing.
- Refrigerate overnight.
- Just before serving, half cherry-tomatoes and delicately add to already mixed ingredients.
|
