This big batch creamy broccoli salad is a perfect addition to a holiday buffet table. Dried cranberries give the broccoli a festive feel.

Yield: Serves 12.



  • 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


  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.
Nutritional analysis per serving:

535 calories, 41.1 g fat, 9.9 g protein, 36.5 g carbohydrate, 5.1 g fibre, 523 mg sodium