Wednesday, January 20, 2010

Broccoli Salad with Cranberries

Photo courtesy of Hungry Jenny
With smaller florets

For the last Christmas dinner of the season (just after New Year's), we were asked to bring the broccoli.

Not only was it on sale (bonus!), but it was my chance to make a broccoli salad similar to the one that our friend Sue is famous for. 

Since Sue was in New York City whooping it up with Ryan Seacrest as the ball was dropping Thursday night, I was left to fend for myself figuring out a recipe.

Broccoli Salad with Cranberries

  • 5 cups broccoli florets, cut into 1/2-inch pieces
  • 1/2 red onion, thinly sliced
  • 1 cup mozzarella cheese, shredded (I prefer sharp cheddar cheese but I was out)
  • 1 cup crumbled cooked bacon
  • 1 cup dried sweetened cranberries
  • 1 cup shelled sunflower seeds
  • 1 cup mayonnaise
  • 2 tablespoons granulated sugar
  • 3 tablespoons red wine vinegar
  • 1/8 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground
  1. In a large salad bowl, mix all salad ingredients.
  2. In a small bowl, beat all dressing ingredients with wire whisk until blended.
  3. Spoon over salad and toss.
  4. Refrigerate for one hour before serving. Leftovers can be refrigerated.
(inspired by RecipeZaar Broccoli with Cranberries Salad)

Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen
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  1. Sounds like a really delicious salad! I've had a similar one with raisins, but like the cranberry idea, too. Fabulous.

  2. I made this broccoli salad for a community team works project I was involved in through work, and it was the one thing that went over really well and there was none left. This is an amazing salad and really great for picnic or potluck!


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