Broccoli & Cranberry Salad |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 10 |
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I found some recipes that were close, but I couldn't find the *exact* recipe that I usually make (ever since I hounded it out of a co-worker after a potluck years ago, even before I had any desire or ability to cook much at all). This salad is always good with almost anything, except maybe pancakes... nah, even then I bet the bacon would make it would be good ;) The whole Craisins thing make this a natural for the holidays that involve some form of cranberries. That said, it's great in the summer, too. Ingredients:
5 cups broccoli florets, cut into 1/2 inch pieces |
1/2 cup chopped red onion |
1 cup shredded sharp cheddar cheese |
8 slices bacon, cooked and crumbled, see note |
1 cup sunflower seeds |
1 cup craisins dried sweetened cranberries |
1 cup mayonnaise |
1/4 cup sugar |
2 tablespoons red wine vinegar |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
Directions:
1. (Bacon note: Original recipe calls for 1 C cooked and crumbled bacon, but for Nutrition Info to appear and include bacon, I had to go with 8 slices. Truthfully, I use about a whole 12 oz to 16 oz package.).
2. Combine all salad ingredients in a large mixing bowl; mix well.
3. Combine dressing ingredients in a small mixing bowl. Mix until thoroughly combined using a fork or wire whisk.
4. Add dressing to salad and mix well.
5. Refrigerate 1 hour.
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