Broccoli Salad
Author: 
Recipe type: Salad
Serves: 4-6
 
When we opened the Café in 2004, cold broccoli salad was very trendy and new. Wanting to incorporate new with our classic Southern, this became our standard side to our sandwiches. I recommend selecting a whole head of broccoli and cutting the florets yourself.
Ingredients
  • 1 large head raw broccoli (approximately 6 cups broccoli florets) 1 cup bacon, cooked (approximately 6 to 8 slices)
  • 1 small red onion, diced
  • 1 cup dried cranberries (Craisins®)
  • 1 cup Hellmann’s® mayonnaise
  • 1⁄4 cup white wine vinegar
  • 1⁄2 cup granulated sugar
  • 1⁄2 teaspoon freshly cracked black pepper
Instructions
  1. Cut off the broccoli stems and halve broccoli spears. Place in a large bowl.
  2. Crumble the cooked bacon over the broccoli.
  3. Add the onion and dried cranberries.
  4. In a separate bowl, mix together the mayonnaise, vinegar, and sugar.
  5. Pour 3⁄4 of the dressing over the broccoli and add freshly cracked pepper. Mix until well incorporated.
  6. Let the salad sit in the refrigerator overnight for best results.
  7. Pour the remaining dressing over the salad right before serving.
Recipe by StyleBlueprint at https://styleblueprint.com/everyday/vera-stewart-tips-recipes/