sketch of Rob above the Broccoli Cole Slaw recipe.


This is a salad I make often at my home. Many of my friends request this salad when they come for dinner but this is a lovely dish to serve for lunch as well. If you are going to store it for more than one day, do not put too much blue cheese dressing into the salad, keep it dryer and add more dressing before re-serving. Rob Allison.

1 pkg. (12 oz.) Mann’s broccoli cole slaw
1 pkg. (12 oz.) Mann’s rainbow salad (this is a mixture of broccoli, cauliflower, carrots and red cabbage)
1/4-2/3 of a jar (15 oz.) Marzetti chunky blue cheese dressing
1/8-1/2 t. Italian herbs
freshly ground pepper to taste
1-2 cloves finely minced garlic
1 sliced radish
1/2 cucumber cut into 1/4 inch chunks
Add any or all of these items by a handful or to taste:
crumbled blue cheese
dried cherries
dried cranberries
raw sunflower seeds
chopped walnuts
red onions

In a large bowl, mix the broccoli and rainbow salads together. Pour 1/4 of the blue cheese dressing over the top and mix well. Use more dressing if the salad is too dry for your taste, adding a little at a time up to 2/3 of the jar. Mix in the Italian herbs, pepper, garlic, radish and cucumber. Add any or all of the remaining ingredients to taste. Cover and refrigerate at least 1 hour. Store covered in the refrigerator.

Broccoli Cole Slaw recipe is published in our May, 2009 Menu Minder, Issue #307.