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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. —Cheryl Urban, Wisconsin Rapids, Wisconsin
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 Mar. 21, 2013 by TressaC
I double this recupe for church potlucks. I never have even a spoonful to bring home.
Reviewed on Nov. 07, 2012 by KissyBrat
Excellant. I make a very similar salad that is always a hit. Eliminate the bacon (though it pains me to say that, as I love bacon), and add a cup of strawberry slices. Can use cranberries or dried cherries, depending on cost and availability. Very tasty, and with all the green and red it's festive for a holiday buffet.
Reviewed on Nov. 07, 2012 by Sue Zappa
This has been a family favorite for many years now! As other reviewers said, there seem to be an infinite number of ways of adapting the recipe. In the summer, I like to add diced turkey or chicken or ham, & sunflower seeds to it to make it a main-dish salad on hot days.
Reviewed on Nov. 07, 2012 by Juansmom
A version of this recipe is in my regular potluck rotation. I also replace the half and half with a couple of tablespoons of apple cider vinegar to taste, and add 8 oz shredded cheddar cheese. YUMM! What could be tastier that\n broccoli, bacon and cheddar? This salad is best eaten the same day, because it is dressed, but we have eaten any leftovers the next day on hot baked potatoes. I lovethis recipe because it lends itself to so many flavor combos and substitutions...Shredded carrot, raisins, sunflower seeds, onions, cauliflower, what have you! It is also a nice way to use up broccoli stems (mu families favorite!). Enjoy playing with this recipe!
Reviewed on Nov. 06, 2012 by ancylouie
Only added cauliflowerettes and sunflower seeds to the original. YUM!
Reviewed on Nov. 06, 2012 by carolup
My husband's family insists I bring this to every holiday. I, however, use a couple tablespoons of apple cider vinegar instead of the half&half and add course ground pepper to the dressing. I, generally, just mix the sugar, mayo and vinegar to taste and then transport it separately to toss just before serving. I also chop the onion into a small dice.
Reviewed on Nov. 06, 2012 by amandarath
My family loves this.....I make it a meal salad in the summer by adding slivered almonds, sunflower seeds, diced carrots and canned... salmon and a squirt of lemon. Awsome for lunch or a light supper.
Reviewed on Nov. 06, 2012 by beestwo
I also use raisins
Reviewed on Nov. 06, 2012 by hellie0h
This is almost the same recipe I use except I add sour cream instead of half and half cream. I also add chopped walnuts. Excellent Broccoli Salad.
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