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Broccoli Salad with Sweetened Dried Cranberries

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Serves 8-10 » Adapted from Wisconsin Cranberry Association

A great side dish with any meat or addition to any potluck.

Ingredients:
    6 cups broccoli florets cut into ½ inch pieces
    ½ cup red onion, thinly sliced
    1 ½ cups matchstick carrots
    1 cup sweetened, dried cranberries

    Dressing:
    1 cup mayonnaise
    3 tablespoons sugar
    1 large squeezed lemon
    2 tablespoons Brennan's Red Wine Vinegar
    ¼ teaspoon salt or to your taste
    ¼ teaspoon pepper or to your taste


Preparation:

Combine salad ingredients in a large bowl.

In a small bowl, beat the dressing together with a wire whisk until blended; spoon over salad, and toss to mix well. Refrigerate 1 hour before serving.

Additional options: Add ½ cup shredded cheddar cheese. Add ½ cup crumbled cooked bacon. Add ½ cup nuts or sunflowers seeds.