Saturday Thoughts...Holiday Salad

 

We like broccoli salad, and this is an especially nice one – very festive for the buffet.  I had some mixed dried fruit with nuts too, so I substituted that for the mixed fruit and almonds.   Fresh, in season, pretty…perfect.  I served it in my favorite $5 flea market compote.                                                   

Broccoli Salad

  1 ½    Pounds  Fresh Broccoli

  1        Cup  Mayonnaise

  2        Tablespoons  Sugar

     ¼     Cup  Red Wine Vinegar

     ¼     Teaspoon  Salt

     ½     Teaspoon  Pepper -- freshly ground

  6         Ounces  Dried Mixed Fruit

  2         Ounces  Slivered Almonds -- toasted

     ¼      Cup  Red Onion -- diced

  4          Slices  Bacon -- cooked and crumbled

Cut florets from Broccoli, reserving stalks.  Chop florets and dice stalks.

Whisk together mayonnaise and next four ingredients in a large bowl.  Add florets, stalks, dried fruit, almonds, and onion, tossing to coat.  Serve immediately, or chill up to 6 hours.  Sprinkle evenly with bacon just before serving.

10 Servings

  "Southern Living Christmas Cookbook"