Cranberry Broccoli Salad
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For 20 years, the Austin American-Statesman held an annual Christmas Cookin' Contest, with readers bringing their favorite holiday dishes to a taste-off. Cranberry Broccoli Salad won the side dish category in 1993. I have made it once or twice a year ever since, usually by request, for a holiday potluck. If you double the amount of broccoli and cabbage, which I prefer, the salad will serve at least a dozen people.
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- 11/4 cups fresh or dried cranberries, halved or whole (See note.)
- 2 cups broccoli florets or more
- 4 cups shredded cabbage or more
- 1 cup coarsely chopped walnuts
- 1 cup raisins
- 1 small onion, finely minced
- 1 cup mayonnaise
- 1/3 cup sugar
- 2 Tbsp. cider vinegar
- 8 slices bacon, cooked and crumbled
Instructions:In a large bowl, combine cranberries, broccoli, cabbage, walnuts, raisins and onion. Combine remaining ingredients except bacon and pour over cranberry mixture. Toss well. Cover and refrigerate for up to 24 hours. Sprinkle bacon on just before serving. Serves 6-8.
– 'A Christmas to be Remembered,' Donna Alexander-Grabs
Note: Dried cranberries are better (sweeter). Look for them in bags or bulk bins at places such as Whole Foods and H-E-B. About 1/4 to 1/3 pound is plenty.