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This past week and weekend have been quite emotional. My husband, Josh, lost his Grandpa Ronnie unexpectedly early last week. We've spent the last several days with family and friends, attending services, remembering the good times and just leaning on one another for support and strength. I've been "unplugged" from the computer and my blog, and it's been a bit strange trying to get back into my normal routine again.
When something like this happens in the family, the world kind of just stops and you just focus on your loved ones. I feel like it's going to take me a little while to get back into the swing of things, but at the same time, you all are important to me as well and I can't leave you hanging without a new post any longer!
This Cranberry Almond Broccoli Salad was actually a dish I put together for a dinner at one of our friend's houses this weekend. They invited us over and it was a nice distraction from all that has happened the last several days. This creamy and fresh broccoli salad with cranberry and almond accents is perfect for potlucks and family gatherings!
Cranberry Almond Broccoli Salad
Ingredients
- ¼ cup slivered almonds
- ½ cup dried cranberries
- ½ cup crumbled bacon pieces
- 1 ¼ cups shredded cheddar cheese
- 3 cups fresh chopped broccoli
- ½ large red onion (chopped)
- ¼ cup white sugar
- 1 teaspoon pepper
- ½ teaspoon salt
- 1 teaspoon lemon juice
- ¼ cup red wine vinegar
- ⅔ cup mayonnaise
Instructions
- In a bowl, combine the cranberries, almonds, broccoli, cheese, onion and bacon.
- In a separate bowl, whisk together the mayonnaise, lemon juice, vinegar, sugar, salt and pepper.
- Pour the dressing over the salad, combine until fully coated.
- Refrigerate at least one hour before serving.
Notes
- Toast Almonds for Enhanced Flavor: Toasting the slivered almonds before adding them to the salad can intensify their nutty flavor and add a satisfying crunch. Simply spread the almonds in a single layer on a baking sheet and toast them in a preheated oven at 350°F (175°C) for about 5-7 minutes, or until they turn golden brown and fragrant. Allow them to cool before adding them to the salad for maximum flavor impact.
- Balance Sweetness and Tanginess: Adjust the sweetness and tanginess of the dressing to suit your taste preferences. If you prefer a sweeter salad, you can increase the amount of sugar in the dressing. Conversely, if you prefer a more tangy flavor, you can add a splash of extra red wine vinegar or lemon juice. Taste the dressing before pouring it over the salad, and adjust the ingredients accordingly to achieve the perfect balance of flavors.
- Allow Time for Flavors to Develop: For the best flavor, refrigerate the salad for at least one hour before serving. This allows the flavors to meld together and develop, resulting in a more cohesive and delicious dish. Additionally, the chilling time helps to slightly soften the broccoli florets, making them more palatable while still retaining their crispness. Serve the salad chilled for a refreshing and satisfying side dish.
Cheryl
I think I will try this but substitute Stevia for the sugar and plain yogurt for the mayonnaise.
Sara
Let me know how it turns out, Cheryl!
Lori Hart
Congratulations!! Your recipe has been featured at Tickle My Tastebuds on my blog, Lori’s Culinary Creations. Hop on over and grab a feature button and link up your latest culinary creations. Congrats again.
Link- http://bit.ly/1jTkCXF
Lori
Karly
This looks fabulous! Thanks for linking up with What's Cookin' Wednesday!
Serene @ House of Yumm
My condolences again to you and your family. Cooking is always a way for me to slow down and relax. I'm so glad you were able to take some time and spend it with friends and get your mind off of everything 🙂 and this salad looks positively delicious! Can't wait to make it!
Sara
Serene, you are too sweet. Thank you so very much. When something like this happens, your family and closest friends are the ones who get you through! Thanks again for the kind words!