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Holiday Broccoli Salad Recipe

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This recipe for Holiday Broccoli Salad, by , is from The Bielawski Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kim Boswell
Added: Monday, April 20, 2009


2 large bunched fresh broccoli (2 1/2 - 3 pounds)
2 cups mayonnaise
1/2 cup sugar
1/2 cup red wine vinegar
1/2 tsp salt
3/4 tsp fresh ground pepper
2 (6 oz) packages sweetened dried cranberries
1 (6 oz) package dried apricots, diced
1 cup extra sharp cheddar cheese, shredded
2 (2.25 ounce) packages slivered almonds, toasted
1 small purple onion, diced

Cut flowerets from broccoli and chop. Set aside.
Whisk together mayonnaise and next 4 ingredients to make the dressing.
Combine broccoli with remaining ingredients.
Drizzle with dressing mixture and toss to coat. Serve immediately or chill up to 6 hours.

Personal Notes:
Personal Notes:
This is similar to The Hawthorn's Broccoli salad.
Once mixed with dressing, it does not keep well for the next day. Only put dressing on the amount of broccoli mixture you wish to eat right away. You can add the dressing as you need it.




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