Posts tagged broccoli
Spring Chopped Salad with Creamy Parmesan Dressing

Spring is here! It's getting warmer, the grass is greener and the flowers are starting to pop up everywhere. All of these changes bring the return of one of my favorite vegetables, asparagus! I could eat it all day every day and not get tired of it's crunchy texture and sweet yet slightly bitter flavor. I added it into a chopped salad that contains bright and crunchy flavors that are perfect for spring. You can use whatever vegetables you have on hand, but I like the pairing of radish, cauliflower, broccoli and cucumber with the asparagus. 

When you purchase your asparagus for this recipe, look for asparagus with firm and crisp stalks and tight, fully closed budding tips. Don't buy asparagus that is wimpy or slimy, it will be bland and starchy.

To top off so many bright flavors, I made a creamy parmesan dressing to pull it all together. Made with Greek yogurt, it's a lighter way to bring some serious cheesy goodness to this salad. You could also use a light ranch dressing if you want to cut down on the prep time for this recipe. 


Spring Chopped Salad with Creamy Parmesan Dressing

Makes 6 servings


  • 1 head romaine lettuce, chopped 
  • 1 cup cauliflower florets 
  • 1 cup broccoli florets 
  • 1 bunch asparagus, chopped into bite sized pieces 
  • 1 bunch radishes, sliced thin 
  • 1 cucumber, seeded and diced 
  • ¼ cup Greek yogurt
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 2 cups grated parmesan
  • 1/4 cup olive oil
  • salt and pepper to taste     

For the dressing: Whisk together yogurt, vinegar and mustard. Drizzle in olive oil and whisk until thick. Stir in parmesan cheese. Set aside. 

For the salad: In a large bowl, toss together all of the veggies and romaine. Drizzle dressing over the top and serve.

Veggie Bow Ties and Cheese

I don't think there is a better comfort food than macaroni and cheese. It's got everything you want when you are feeling under the weather or needing a bit of soul food. Cheesy, carb loaded and buttery it is always my go to when I am needing a little extra comfort. 

What if you could take the comfort of macaroni and cheese, but lighten it up so that you are also eating good for you ingredients? That's what I set out to accomplish when I played around with a veggie loaded macaroni and cheese. The result is fantastic! I get the cheesy comfort that I crave while reducing the carbs and calories by adding tons of vegetables! I used broccoli, celery, cauliflower, carrot and onion but you could use whatever veggies you would like ( or have left in the fridge)! And as some added fun, I used bow tie pasta instead of macaroni because they are so cute! :)

Give the recipe a try and let me know what you think! 

Veggie Bow Ties and Cheese

Makes 6 servings


  • 1 head cauliflower, broken into bite sized pieces 
  • 1 head broccoli, broken into bite sized pieces
  • 2 carrots, peeled and chopped
  • 2 sticks celery, chopped
  • 1 yellow onion, diced
  • 1 tablespoon Djon mustard
  • 1/2 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1 tablespoon butter or olive oil
  • 2 tablespoons flour
  • 1/2 cup milk ( can use a nut milk)
  • 1/2 cup chicken broth
  • 2 cups shredded cheddar cheese
  • 1 cup bow tie or macaroni pasta
  • salt and pepper to taste 


Preheat oven to 375 degrees. In a large pot of salted boiling water, cook pasta according to package directions. About 5 minutes before pasta is done, add all veggies except for onion and celery into boiling water with pasta. Drain and put pasta and veggie mixture into a greased 8x8 casserole dish. 

In a skillet over medium heat, saute onion and celery in a little oil until onion is soft. Add in butter and melt. Add in flour and stir until well blended. Slowly add in broth and milk and bring to a boil. Cook until thick. Add cheese, mustard, thyme, paprika. Once cheese is melted, pour over veggie mixture and stir to combine. Bake in oven for 15 minutes until hot.