Are you looking for a fresh and appealing side dish for the holiday season? Throwing together a pretty salad using seasonal veggies, nuts and berries might be just the thing!
A good friend of mine made this salad for me when I was a new mother, and it’s one of my favorites. It’s also very easy to adapt using your preferred ingredients. Add more veggies, or substitute dried cherries for a little more sweetness. Use sunflower seeds instead of toasted walnuts for shorter prep time.
You start by cutting up fresh broccoli. Place in a large bowl along with a cup of dried cranberries, a cup of toasted walnuts and bacon pieces.
Mix up the simple dressing; there are just 3 ingredients (1 cup of mayo, 2 T sugar and 2 T of apple cider vinegar).
Toss everything together and chill before serving. It’s even better the next day, so make ahead to save some time.
Here’s the full recipe:
Cranberry, Broccoli and Walnut Salad
Ingredients
4 cups broccoli, chopped in small pieces
1 cup dried cranberries or cherries
1 cup walnuts
3 oz. package of real bacon pieces
1 cup mayo
2 T sugar
2 T apple cider vinegar
Directions
Preheat oven to 350 degrees. Line a baking pan with foil and lightly grease it by spraying or rubbing with oil. Spread walnuts on top and toast lightly for about 5-8 minutes. While the nuts are cooling, mix together mayonnaise, sugar and vinegar. Pour over broccoli, cranberries, walnuts and bacon in a large bowl. Toss well and chill.
Enjoy!
- 4 cups broccoli, chopped in small pieces
- 1 cup dried cranberries or cherries
- 1 cup walnuts
- 3 oz. package of real bacon pieces
- 1 cup mayo
- 2 T sugar
- 2 T apple cider vinegar
- Preheat oven to 350 degrees. Line a baking pan with foil and lightly grease it by spraying or rubbing with oil. Spread walnuts on top and toast lightly for about 5-8 minutes. While the nuts are cooling, mix together mayonnaise, sugar and vinegar. Pour over broccoli, cranberries, walnuts and bacon in a large bowl. Toss well and chill.
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