Broccoli Cranberry Salad
Raw broccoli, dried cranberries, and cooked crispy bacon all wrapped into a tangy and sweet homemade dressing. A wonderful broccoli salad side dish recipe for potlucks.
Servings: 9 cups
Calories: 362kcal
Ingredients
- 2 broccoli crowns raw - broken into bite sized florets
- 1/2 red onion diced
- 1/2 cup dried cranberries
- 1 lb. bacon cooked until crispy and crumbled
Dressing
- 1 cup real mayonnaise
- 1/4 cup apple cider vinegar
- 1/4 cup granulated sugar
Instructions
- Choose a method and then cook bacon until crispy. Cool and crumble down.1 lb. bacon
- Wash and Cut broccoli florets into small bite size pieces and place into a mixing bowl. Discard stems.2 broccoli crowns
- Add diced red onion, dried cranberries and cooked bacon into the same bowl with the broccoli and toss ingredients together.1/2 red onion, 1/2 cup dried cranberries
- In a separate mall bowl, whisk together mayonnaise, apple cider vinegar and white sugar until the dressing is smooth.1 cup real mayonnaise, 1/4 cup apple cider vinegar, 1/4 cup granulated sugar
- Drizzle dressing on top of broccoli salad and mix everything together well to evenly coat. Cover salad and refrigerate until ready to serve.
Notes
Can this salad be made ahead? Yes! In fact, I recommend its made ahead at least 4 hours to allow the flavors to really work together but 24 hours is fine as well.
Nutrition
Serving: 1cup | Calories: 362kcal