Broccoli Salad PRINT
- YIELD: 6 servings
This recipe is very versatile. You can use raisins or dried cranberries… you can use almonds or walnuts. This is such a classic salad that is always a hit.
|Broccoli florets (about 4 cups)|
|2||Tbsp Japanese rice vinegar|
|¾||cup red onion (diced)|
|4-6||bacon strips, cooked crips and crumbled|
|1||cup dried cranberries|
|1||cup sliced almonds|
Blanch broccoli florets in boiling water for 2 minutes; drain and blot dry.
In a bowl, add blanched broccoli, almonds, dried cranberries and onion.
For the dressing:
Whisk mayo, vinegar, sugar and add salt & pepper, to taste (the bacon can already add salt, so be careful).
Blend into vegetables, gently mix and serve right away.