My sweet mother-in-law loves this salad and has specifically requested this for our Christmas meal again this year! Very colorful and good! -Lisa
2 large bunches fresh broccoli (2 ½ to 3 pounds)
2 cups mayonnaise*
½ cup sugar
½ cup red wine vinegar
½ teaspoon salt
¾ teaspoon freshly ground pepper
2 (6 oz) pkgs. sweetened dried cranberries
1 (6 oz) pkg. dried apricots, diced
1 (8 oz) block extra-sharp cheddar cheese, shredded
2 (2.25 oz) pkgs. slivered almonds, toasted
1 small purple onion, diced
Cut florets from broccoli; chop and set aside. Cut broccoli stalks into 1-inch pieces; pulse stalk in a food processor 6 to 8 times or until finely chopped.
Whisk together mayonnaise and next 4 ingredients in a large bowl. Add florets, chopped stalk, cranberries and remaining ingredients, tossing to coat. Serve immediately, or chill up to 6 hours. Yield: 18 to 20 servings.
*I used half mayonnaise and half salad dressing.
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