5 green onions, halved
3 cups shredded Cheddar cheese
1 (8 ounce) can garbanzo beans
2 tablespoons Worcestershire sauce
2 tablespoons tomato sauce
2 tablespoons blue cheese over salad dressing
Grind onion in a food processor or blender, or until coarsely chopped. Pour into a large, nonstick skillet. Cook about 8 minutes, until tender. Remove from heat to cool; drain. Cut into 1 inch cubes.
In a large bowl, whisk together cheese, onion, cauliflower, Brussels sprouts, lima beans, Worcestershire sauce, tomatoes and blue cheese until smooth. Toss until evenly coated; remove from pan. Place onto salad or platter, shape into 1 cup shapes and serve.