Broccoli salad is a classic that you'll find in most deli counters are your local grocery store. My version uses blanched fresh broccoli, red onion, dried cranberries, cooked bacon and sliced almonds. The mayonnaise dressing has slightly tangy/sweet Japanese vinegar. What a great way to eat broccoli!
Course Salad
Cuisine American
Prep Time 20 minutesminutes
Cook Time 3 minutesminutes
Cooling Time 20 minutesminutes
Total Time 43 minutesminutes
Servings 6
Author Debby - www.AFeastfortheEyes.net
Ingredients
Broccoli floretsabout 4 cups
1cupmayonnaise
2tablespoonsJapanese rice vinegar
1/4cupsugar
3/4cupred oniondiced
4 to 6bacon stripscooked crips and crumbled
1cupdried cranberries
1cupsliced almonds
Instructions
Blanch broccoli florets in boiling water for 2 minutes; remove with a slotted spoon and place into an ice/water bath. Drain and blot dry. In a bowl, add blanched broccoli, almonds, dried cranberries and onion.
For the dressing:
Whisk mayonnaise, vinegar, sugar and add salt & pepper, to taste (the bacon can already add salt, so be careful).
Blend into vegetables, gently mix and serve right away.