FESTIVE BROCCOLI SALAD

Ingredients

• 2 cups mayonnaise
• 1/2 cup red wine vinegar
• 1/2 cup sugar
• 3/4 tsp freshly ground pepper
• 1/2 tsp salt
• 2 lb broccoli, trimmed
• 2 cups shredded cheddar cheese
• 1 cup dried cranberries or raisins
• 1 cup slivered dried apricots
• 1 cup slivered almonds, toasted
• 1 cup finely chopped red onion
• 1 can (10 oz/284 mL) mandarin oranges, drained
• 4 slices bacon, cooked and crumbled

Directions

1. To prepare dressing, whisk together mayonnaise, vinegar, sugar, pepper and salt until blended; set aside.
2. Cut florets from broccoli. Cut stalks into 1 inch (2.5 cm) pieces. Place florets in a food processor. Process, using an on/off motion, until finely chopped. Repeat procedure with stalk pieces. There should be about 8 cups (2 L) chopped florets and stalks.
3. Combine broccoli and remaining ingredients (cheese through bacon) in a bowl.
4. Add dressing and toss to combine.
5. Cover and refrigerate for at least 2 hours or up to 24 hours.