"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Cranberry-Broccoli Salad Recipe

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This recipe for Cranberry-Broccoli Salad, by , is from White Birch Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jeannie Alwine

Category:
Category:

Ingredients:  
Ingredients:  
Salad:
1 1/4 c. whole fresh or frozen cranberries
1/3 c. sugar
1 bunch fresh broccoli
4 c. shredded cabbage
1 c. chopped walnuts, optional
1 small onion, minced
1/2 c. raisins
8 slices bacon, cooked and crumbled

Dressing:
1 c. mayonnaise
1/2 c. sugar
1 tsp. vinegar

Directions:
Directions:
Coarsely chop cranberries and place in a small bowl with 1/3 cup sugar. Stir a few times as you continue to prepare the rest of the salad. Do this first to allow the cranberries to absorb the sugar. Remove the stalks from the broccoli, reserving them for another use and chop the florets into bite-size pieces. In a very large bowl, combine the broccoli, cabbage, walnuts, bacon, onion and raisins. Add the cranberries in sugar and toss the mixture lightly. In a small bowl, whisk together the mayonnaise, 1/2 cup sugar and vinegar. Pour this over the broccoli mixture and toss once again to distribute the dressing. Cover the bowl tightly with plastic wrap and refrigerate until serving time.

Note: This salad can be prepared the day before. It should be tossed lightly just before serving in order to distribute the dressing that has settled to the bottom of the bowl. Freeze some cranberries when in season so you can make the salad any time of the year.

Personal Notes:
Personal Notes:
About 20 years ago, a young hostess for a bridal shower ordered all the food because she claimed she did not know how to cook. She did prepare this one salad which was an enormous hit!

 

 

 

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