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Celebrate 2014 with healthy recipes like this broccoli, gorgonzola & grape salad

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With the start of a new year, one of the most popular new year resolutions is to engage in healthier everyday practices, specifically via better diet and exercise. Help yourself along by eating greener, such as with this unconventional salad recipe. Although this may seem like a mishmash of ingredients, this Broccoli, Gorgonzola & Grape Salad recipe is a delicious mix to add your repertoire.

It is a well-known fact that a well-rounded diet is maintained with constant fruit and vegetables. Nevertheless, healthy habits are rarely sustained by eating greens and greens alone. Include small, reasonable portions of salt, sugar and fat to offset wild splurges and cravings.

For example, this recipe is based primarily on broccoli as a superfood, flexing its nutritional muscles without even a bed of lettuce. However, this salad also includes salty gorgonzola cheese crumbles, juicy grapes and the crunch of sliced almonds to supply well-rounded flavor and texture. Bound together by a red wine vinaigrette, this Broccoli, Gorgonzola & Grape Salad hits all the rights notes for a healthy year.

As an added incentive for routinely preparing healthy meals all year long, this recipe is one that can be easily prepared early and set aside until consumption. It is perfectly suited to make the night before and take with you to work, leaving you no excuse not to enjoy this salad. Bon appetit, and cheers to a happy and healthy 2014!


  • 1 head broccoli
  • 2 cups red grapes, halved
  • 2 celery sticks, sliced
  • 1/4 cup gorgonzola crumbles
  • 2 tbsp sliced almonds
  • 3 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1/2 lemon, juiced
  • 1/2 tsp sugar


Begin by steaming the broccoli. Chop into bite-size pieces and steam until tender when pierced with a fork. Set aside to cool.

Next, whisk together the olive oil, red wine vinegar, lemon juice and sugar in a bowl for the dressing.

In a large bowl, combine the broccoli, grapes, celery, almonds and gorgonzola. Refrigerate until ready to serve. Once ready, toss with the red wine vinaigrette dressing.



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