How about something a little bit different for a Christmas or New Year side dish? This pretty salad is easy to make, and easy to customize to your tastes and to the season.
My friend brought this salad over when our newborn arrived, and it quickly became a favorite. It’s easy to adapt with your preferred ingredients. Add more veggies, or substitute dried cherries for a little more sweetness. Use sunflower seeds instead of toasted walnuts for shorter prep time.
First, cut up fresh broccoli. Place in a large bowl along with a cup of dried cranberries, a cup of toasted walnuts and bacon pieces.
Next, mix up the dressing, which just has 3 ingredients (1 cup of mayo, 2 T sugar and 2 T of apple cider vinegar):
Toss everything together and refrigerate before serving. It’s even better the next day, so make ahead to save some time.
Here’s the recipe for printing:
- 4 cups broccoli, chopped in small pieces
- 1 cup dried cranberries or cherries
- 1 cup walnuts
- 3 oz. package of real bacon pieces (you can also fry and crumble fresh bacon)
- 1 cup mayo
- 2 T sugar
- 2 T apple cider vinegar
- Preheat oven to 350 degrees. Line a baking pan with foil and lightly grease it by spraying or rubbing with oil. Spread walnuts on top and toast lightly for about 5-8 minutes. While the nuts are cooling, mix together mayonnaise, sugar and vinegar. Pour over broccoli, cranberries, walnuts and bacon in a large bowl. Toss well and chill.