Cranberry Broccoli Salad Recipe
Cranberry Broccoli Salad Recipe
- 4 cups fresh broccoli florets
- 1/2 to 3/4 cup thinly sliced red onion
- 1 cup dried cranberries
- 1/3 cup crumbled cooked bacon
- 1/2 cup mayonnaise
- 1/2 cup half-and-half cream
- 3 tablespoons sugar
- 1. In a large salad bowl, combine the broccoli, onion, cranberries and bacon. In a small bowl, combine the mayonnaise, cream and sugar until smooth. Pour over broccoli mixture and toss to coat. Refrigerate until serving. Yield: 6 servings.
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.
Reviews for Cranberry Broccoli Salad
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"Very easy and very good! Made it for Thanksgiving... nice change from the other more 'heavy' dishes. I used red onions and bacon bits."
"This was good, but a bit too sweet. Next time i might tweek it and use less sugar and maybe add some vinegar for tang."
"Very good, but just a tad sweet for me so I might cut back on the sugar. Would definitely make again though since it was tasty and easy!"
"I double this recupe for church potlucks. I never have even a spoonful to bring home."
"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."
"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."
"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!"
"Only added cauliflowerettes and sunflower seeds to the original. YUM!"
"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."
"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."
"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."
"I love this salad, I only use mayo and a splash of milk, no sugar chop the onions and cut broccolli in smaller pieces, and put pecans in it also.i"
"Love, love, love this. So good. Only thing I did differently was a splash of milk instead of the cream."
"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."
"this is awesome. i made it for thanksgiving and it was a hit. the cranberries give it a good taste"