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Prep Time: 60 Minutes Cook Time: 10 Minutes |
Ready In: 70 Minutes Servings: 8 |
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My family got this recipe from my aunt, who got it from a co-worker. (Not sure where she got it from??) But this is very good. Nice change of pace, and not too shabby as a healthy side dish. The only thing bad in this recipe is the mayo which isn't much and the sugar should you choose to use real sugar as opposed to splenda. I've tried both and to be honest, as someone that really dislikes it, it's not bad, you can hardly taste the splenda. Ingredients:
3 (12 ounce) bags broccoli |
2 cups mayonnaise |
1/8 cup pineapple vinegar |
3 tablespoons dried onion |
1/2 cup splenda granular, sugar substitute |
ground pepper |
1 (6 ounce) bag dried cranberries |
1/4 cup slivered almonds |
1/4 cup bacos bacon bits |
Directions:
1. Dressing: In a medium bowl combine mayonnaise, splenda, dried chopped onion, ground pepper and vinegar (you can also use rice vinegar or white wine vinegar. Believe it or not I was able to find the pineapple vinegar in a 99 cent store.) Mix well and refrigerate for 1 hour. Mainly to get the dried onion to soften.
2. Putting it all together: In a large bowl cut up the broccoli into smaller bite size pieces. (I also like to wash the broccoli even though it was pre-washed before starting.) It doesn't have to be chopped into tiny pieces just small enough to make bite size. Once the dressing has sat for an hour in the fridge, toss it over the broccoli until it is evenly coated. Slowly add the dried cranberries, slivered almonds and baccon bits. If you don't, they will all settle to the bottom, where as if you coat the broccoli with the dresing first the dried ingredients will be throughout the salad. Lastly, add your ground pepper to taste if you choose to use it. Then enjoy!
3. NOTE: This dressing is also good on a green salad and cabbage (as cole-slaw).
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