This recipe for broccoli salad is very versatile. You can add 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
- 1 cup mayonnaise
- 2 tablespoons Japanese rice vinegar
- 1/4 cup sugar
- 3/4 cup red onion, diced
- 4 to 6 bacon strips, cooked crips and crumbled
- 1 cup dried cranberries
- 1 cup sliced almonds
Preparation time 20mins
Cooking time 20mins
Adapted from foodiewife-kitchen.blogspot.com
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 mayonnaise, 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.
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