Broccoli, Pepper Jack Cheese & Pistachio Salad

This was one of those create from 'what-ya-got' in the refrigerator salads. It was so good I had to write it down and share.

2 bunches fresh broccoli
1 lemon for a few sprinkles of lemon juice
1/2 cup red onion, chopped
1/2 cup celery, chopped
1 cup or to taste Pepper Jack cheese, cubed.
1 bag of shredded lettuce.
1 cup pistachio nuts, shelled

Dressing:
2 tablespoons olive oil mayonnaise
2 tablespoons organic barbeque sauce
2 tsp water (may increase amount gradually if needed)

Note: Actually I put my hand under the running water then flick the water onto the salad as many times as needed. That could be 2 tsp of water :D

Cut up broccoli flowerets into bite-size pieces. Enough for approx 4 cups flowerets. (Blanch broccoli for 1 minute then plunge into an ice water bath to stop the cooking) Drain off cold water WELL and add a few sprinkles of lemon juice to broccoli flowerets. Beautiful green color.

Peel stems with vegetable peeler; cut crosswise into pieces.




Blend broccoli flowerets, broccoli stem slices, red onion, celery, and Pepper Jack cheese cubes with shredded lettuce. Store in refrigerator until ready to serve. Mix the dressing on top and toss all together well. Top with pistachio nuts.

Note: I went crazy with the Pepper Jack cheese doubled what I put in the ingredients. What a great cheese to put in a salad for that added zip.