BROCCOLI-CAULIFLOWER SALAD with Dried Cranberries and Pistachios

Dried cranberries and pistachios replace raisins and pecans in this traditional salad.

Photo by Claudia M.

PREP TIME

20

minutes

TOTAL TIME

20

minutes

SERVINGS

--

servings

PREP TIME

20

minutes

TOTAL TIME

20

minutes

SERVINGS

--

servings

Ingredients

  • 6

    Bacon slices

  • 1

    cup mayonnaise

  • 1/4

    cup sugar

  • 2

    Tbsp. red wine vinegar

  • 1/2

    tsp. salt

  • 1/4

    tsp. pepper

  • 3

    cups coarsely chopped broccoli florets

  • 2

    cups coarsely chopped cauliflower (about 1/2 head)

  • 1

    cup sweetened dried cranberries

  • 1/2

    cup chopped pistachios

  • 3

    Tbsp. chopped red onion

Directions

1. Cook bacon in a large skillet over medium-high heat 6 to 7 minutes or until crisp; remove bacon, and drain on paper towels. Crumble bacon. 2. Meanwhile, combine mayonnaise and next 4 ingredients in a large bowl, stirring until blended. Add bacon, broccoli, and remaining ingredients. Toss until vegetables are coated. Note: Chop the broccoli and cauliflower just enough to create uniform pieces, keeping smaller florets intact.

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