Instructions: This recipe uses a black and decker steamer. Adapt to your steamer.

A tangy, flavorful taste is created as blue cheese melts on hot broccoli and the two are tossed together with the vinaigrette sauce.

Fill the base with water to "Lo" fill line. Position Drip Tray. Trim broccoli to 4" lengths from top of head to steam. Stems should be no larger than 1/4" - 3/8" in diameter. Layer loosely in Steaming Bowl. Position Cover and steam for 16-19 minutes or to desired tenderness. While broccoli is steaming, prepare vinaigrette sauce combining oil, vinegar, garlic and Worcestershire sauce; whisk together to blend ingredients. Transfer steamed broccoli to salad bowl; pour sauce over top. Add blue cheese, then salt and pepper to taste; toss. Sprinkle with croutons just before serving.

Makes 5 (3/4 cup) servings.

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