BROCCOLI AND ROQUEFORT SALAD

• 3 bunches broccoli flowerets, parboiled

•  (reserve stems for soup)

• 1 large red bell pepper (or 2/3 cup pimento) seeded and diced

• 1 red onion, thinly slivered

• 3 ounces Roquefort, crumbled

• 1/2 cup sunflower seeds

DRESSING

• 1/2 cup seasoned rice vinegar

• 1/4-cup vegetable oil

• 2 teaspoons salt

• 1-teaspoon pepper

• 2-teaspoon ground savory

Prepare dressing in a blender or food processor. Toss with broccol1 mixture. Serve chilled. Serves 4-6.

DID YOU KNOW: By adding 1-teaspoon sour salt (also known as citric acid) to every quart of water used when parboiling or blanching fruits and vegetables, the salt will help retain the color of the fruit or vegetable. Re­member to drain and rinse well to remove the extra salt.