Cranberry Broccoli Salad

by Cate on December 29, 2009

Cranberry Broccoli Salad

So now is about the time that we push ourselves away from the guilty eating of the holidays and start clearing the path to shiny new food resolutions for the new year, right?  Even though it’s the dead of winter, salad recipes start to appear and we begin to think about eating lighter, better, different.  And why not?  A new year signals a fresh start, a clean slate and endless possibilities to a new and improved us.

If you’re heading towards salads and lighter eating, this one might not be the one to necessarily start with because of its bacon and mayo, but it’s still a winner and worth making again and again nonetheless.  I got it a four or five years ago from the Cooking Light Bulletin Board, and it’s made a regular appearance at our Thanksgiving table ever since.  No doubt because I always have cranberries leftover from making the Cranberry Conserve.  Thanksgiving aside, I make this salad many times during the year as well … it’s too good not to.  Why banish it to just the holiday table?

When Nick was a few years younger, he used to eat this one.  Now, not so much, so I usually reserve it for when we have company over.  Company or not, Thanksgiving or not, it’s a quick recipe full of crunch and sweet, and a perfect way to get your daily vegetable servings present and accounted for.

Cranberry Broccoli Salad
Recipe courtesy of LindainMO, CLBB

1-1/4 cups fresh cranberries, chopped
1/4 cup sugar
4 cups broccoli florets
4 cups coleslaw mix (shredded cabbage with carrots)
1/2 cup chopped walnuts
1/2 cup raisins
1/3 cup finely chopped onion
6 slices of bacon, crisp-cooked, drained and crumbled (I double the amount of bacon)

Dressing:
1 cup light mayonnaise
1/4 cup sugar
1 tablespoon white wine vinegar

In a small bowl, combine the fresh cranberries and sugar; cover and chill in fridge until serving time (berries will juice out). In a large bowl, combine broccoli, shredded cabbage, walnuts, raisins and onion. To make dressing, combine all ingredients in a small bowl. Pour over the salad and mix. Chill covered at least 1 hour or up to 24 hours. Just before serving, gently fold in bacon and cranberry mixture.

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{ 12 comments… read them below or add one }

mandy December 29, 2009 at 11:18 pm

I love salads that include cranberries.

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Lisa December 30, 2009 at 12:50 am

This looks fabulous- so glad I happened upon your site! I’m definitely trying this recipe this week.

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Joanne December 30, 2009 at 8:17 am

So funny – I am posting a pretty similar recipe today that I made on Christmas. i guess this is a popular salad choice! My family loved it.

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Debbie December 30, 2009 at 11:21 am

Looks delicious! I just used up the last of my cranberries for a banana bread. Now I’ll have to buy more!

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Ramona December 30, 2009 at 11:52 am

I like the way this one looks. And the different take on the one we usually make. I’m sending the recipe to my sister who absolutely loves to make broccoli salad all the time.

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Farmgirl Susan December 30, 2009 at 12:16 pm

This sounds like a wonderful combination of flavors that I’d never thought to combine – and of course how can you go wrong with a cup of mayo? ; ) Love that you doubled the bacon. Happy New Year! xoxo

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Casey December 30, 2009 at 1:28 pm

Me, too. Would have never put these ingredients together, but it looks divine!

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Bridgett December 30, 2009 at 3:11 pm

Not only is this a gorgeous salad in terms of color but it also sounds absolutely delicious!

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Natashya December 31, 2009 at 9:39 am

So colourful and healthy and totally delicious!
Happy New Year!

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Jen December 31, 2009 at 2:47 pm

This salad looks delicious. Great way to ease into healthy eating again! Healthy but just enough bacon and mayo not to shock the system :)

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girlichef December 31, 2009 at 7:10 pm

Wow!!! This salad looks so amazing…delish! :D Happy new year !

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Karine January 2, 2010 at 2:51 pm

Your salad sounds delicious! thanks for sharing :)

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