March 28, 2007
Cranberry Broccoli
Salad
SALAD 2 Cups Broccoli Florets 6 oz. bag Cran-Raisins 16 oz. bag Slaw 1 Cup chopped Walnuts 1 small red Onion, finely minced 1/3 Cup Bacon Pieces, about 8 slices DRESSING: 1 Cup Mayonnaise 1/4 Cup Sugar 2 Tbs. Apple Cider Vinegar **ARTS AND SERVICE LEAGUE LUNCHEON RECIPE** | |
SALAD: In a large bowl, combine cran-raisins, broccoli, cabbage, walnuts, onion and bacon. DRESSING: Combine Mayo, sugar, and Apple Cider Vinegar. Pour mixture over salad and mix thoroughly. Cover and refrigerate up to 24 hrs. prior to serving. Makes 10 servings. |
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