Monday, October 6, 2008

broccoli salad with dried cranberries

This is one of those church covered dish supper favorites and is so visually appealing with it's varied colors.  I have had versions that included thinly-sliced purple onions and/or grated cheddar cheese, but I prefer this more simple version:

3 bunches broccoli, heads cut-up into small, bite-sized pieces
1 c. mayonnaise
1/2 c. sugar
2 T. vinegar
1/2 c. dried cranberries (or raisins)
1/2 lb. bacon, cooked crisp and crumbled
1/2 c. walnuts or pecans, broken into pieces

Mix mayonnaise, sugar and vinegar in a bowl and let it set for at least 15 minutes.  In the meantime, wash and cut broccoli and put it in a large bowl.  Add cranberries (or raisins), bacon, nuts and mix well.  Slowly add mayonnaise mixture and stir, adding as much to suit your personal taste for texture.  It can be eaten immediately, but I find that it tastes better if it can sit overnight in the icebox.

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