Festive Broccoli Salad
This big batch creamy broccoli salad is a perfect addition to a holiday buffet table. Dried cranberries give the broccoli a festive feel.
Cook time
0 mins
Recipe Difficulty
Easy
Yield
Serves 12
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
- To prepare dressing, whisk together mayonnaise, vinegar, sugar, pepper and salt until blended; set aside.
- 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.
- Combine broccoli and remaining ingredients (cheese through bacon) in a bowl.
- Add dressing and toss to combine.
- Cover and refrigerate for at least 2 hours or up to 24 hours.
Nutritional analysis per serving
*Ingredient not included in nutritional analysis.
535 calories, 41.1 g fat, 9.9 g protein, 36.5 g carbohydrate, 5.1 g fibre, 523 mg sodium