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Since our home state is a top producer of cranberries, I've nicknamed this tasty recipe Wisconsin Salad. It features sweetened dried cranberries which our family produces from the fresh crop we harvest every fall.
This recipe is:
Quick
Nutritional Facts 1 serving (3/4 cup) equals 284 calories, 18 g fat (4 g saturated fat), 21 mg cholesterol, 322 mg sodium, 27 g carbohydrate, 3 g fiber, 5 g protein.
Originally published as Cranberry Broccoli Salad in Country Woman November/December 2005, p24
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Reviewed on Oct. 28, 2011 by poodlebird
Love, love, love this. So good. Only thing I did differently was a splash of milk instead of the cream.
Reviewed on Oct. 28, 2011 by NebrSue
I've been making this recipe for years. Everyone in the family loves it. I usually cut the broccoli into smallier florets and dice the onions, which makes it easier to eat. Also add walnuts.
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