Valerie Bertinelli’s Broccoli, Cranberry & Bacon Salad

By charlotteh371

Ingredients

• 1/4 cup extra-virgin olive oil
• 2 tbsp. white wine vinegar
• 2 tbsp. honey
• 2 tbsp. Dijon mustard
• 12 oz. fresh broccoli florets, chopped (about 2 heads)
• 1/2 cup grated carrot (from 1 large carrot)
• 1/3 cup sweetened dried cranberries
• 1/4 cup chopped red onion
• 1/3 cup chopped toasted walnuts
• 4 bacon slices, cooked and crumbled

Preparation

Step 1

Whisk together oil, vinegar, honey and Dijon in a large bowl. Add broccoli, carrot, cranberries and onion; gently toss to coat. Cover, and chill 2 hours. Sprinkle with walnuts and bacon just before serving.