Broccoli and Cranberry Salad

Charlotte J's Note:

Refrigerate 1 hour before serving.

• Total Time: 20 mins
• Prep Time: 20 mins
• Cook Time: 0 mins

Ingredients:

Servings: 8

• 5 cups broccoli florets, cut into 1/2-inch pieces
• 1/2 cup red onion, chopped
• 1 cup sharp cheddar cheese, shredded
• 1 cup cooked bacon, crumbled
• 1 cup sunflower seeds
• 3/4 cup dried sweetened cranberries

DRESSING

• 1 cup salad dressing or 1 cup mayonnaise
• 1/4 cup sugar
• 2 tablespoons red wine vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Directions:

1. Combine all salad ingredients in a large mixing bowl and mix well.
2. Combine dressing ingredients in a small mixing bowl.
3. Mix until thoroughly combined using a fork or wire whisk.
4. Add dressing to salad and mix well.
5. Refrigerate 1 hour.

Reviews

[Chef #1573588]

Delicious! I used low fat mayo, a little less sugar than the recipe called for and added shredded carrots. I left out the cheese to reduce the calories and didn't have any sunflower seeds and it was still amazing. But I bet the seeds would have been great in it. Next time, I might try replacing some of the mayo with non-fat yogurt to cut calories even more. This one is definitely a keeper!

[Chef #1187252]

I was looking for a recipe like this after spending $5.99/lb. at my local deli. And this recipe tastes even better than the store bought. It is also easy. I thought I would have to parboil the broccoli but no! Just wash the broccoli well and chop it. Five cups of broccoli is equal to the crowns of 3 -4 stalks. Also, I used no bacon and it is so good without it also. This will be a staple in my fridge. I could eat it every day!! Thanks for sharing.

[~Nimz~]

Boy was this good. The conbination was great. I love dried fruit in broccoli salad and this was a hit. I wouldn't change a thing about this wonderful salad.