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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