Sunday, December 29, 2013
This is a old recipe that was always at seasonal events like Easter Dinner, Thanksgiving, or Christmas and even New Years.
Make it ahead and keep it for a few days as it improved in the fridge.
1 medium head of broccoli
1/2 cup of dried cranberries/ or raisins
2 tb mayonnaise
2 tb pure maple syrup
1 green onion - chopped
3 strips of bacon crisp, shopped in to 1/4 inch bits
2 tb seasoned rice vinegar ( or regular white )
1/3 tb roasted almonds - dry toasted, slivered almonds
Cut broccoli into small florets and set aside.
Make salad dressing with mayonnaise, maple syrup, and rice vinegar (white vinegar is readily available at most grocery stores)
Pour over broccoli florets. Stir in cranberries or raisins, slivered almonds and chopped green onion .
Make this salad at least 6 hours ahead. Makes 4-5 servings.