Broccoli Cranberry Salad

"2 Ways I like to make broccoli cranberry salad."

If you don't have a bag of sweetened dried cranberries for this salad you can get away with using a canned version if you have to.<<>>

The corner store usually has a can or two leftover from Christmas or Thanksgiving.

If you don't have cashews you can use any other nuts like almonds, hazelnuts, walnuts etc. Sunflower seeds work as well, or for a true variety use trail mix.

As for the dressings use a bottled one if you don't want to make the ones shown.

As these are basic recipes feel free to add whatever you like to spruce it up a little. Think of these recipes as a general guide rather than a binding contract.

1-Standard Recipe

Ingredients:

1-2 bunches broccoli
1 cup sweet dried cranberries
3/4 cup cashews
1/2 cup chopped red onion or 2 chopped green onion
1 bell pepper-chopped

Dressing:

3/4 cup mayonnaise
2-4 tbsp. red wine vinegar
2-4 tbsp. sugar

Cut up broccoli flowerettes into bite-sized pieces, leaving just a little stem. Cut up enough for about 4 cups of flowerettes.

Mix all ingredients, add dressing and let sit for 2-3 hours before serving.

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2 Alternate Recipe

Ingredients:

1-2 bunches broccoli
1 cup sweetened dried cranberries
1/2 cup chopped red onion
1/2 cup chopped celery
6-8 strips bacon

Dressing:

1 cup mayonnaise
1/4 cup red wine vinegar
1/4 cup sugar

Fry bacon until crispy and set aside.

Cut up broccoli flowerettes into bite-sized pieces, leaving just a little stem. Cut up enough for about 4 cups of flowerettes.

Add cranberries, onions, celery, dressing and toss salad.

Refrigerate salad for about 2-3 hours.

Crumble bacon and add just before serving.

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