You don’t want to miss trying this delicious salad!

It pairs perfectly as a side to any meal or enjoy as a meal on its own



4 slices thick-cut bacon

1/4 of a medium onion, finely chopped

1 head broccoli

1/2 cup dried cranberries

1/2 cup mayonnaise

1 tablespoon apple cider vinegar

1 tablespoon Dijon mustard

Salt and fresh ground black pepper


Cook the bacon until crisp. Chop into small pieces.

Add onion to a small bowl and cover with warm water. Leave for 10 minutes, then drain. This tones the raw onion flavor a little.

Meanwhile, separate the broccoli crowns from their thick stem.  Chop the remaining portion of the stem into bite-size chunks. Next, snap the florets from the broccoli crown and pull them apart so that they are bite-size. Rinse broccoli, and then pat or spin dry.

Drain the red onion and toss with the broccoli, bacon, and cranberries in a large bowl.

In a separate bowl, stir the mayonnaise, cider vinegar, mustard, 1/4 teaspoon of fine sea salt, and a few grinds of pepper together. Taste for seasoning, then adjust.

Pour two-thirds of the dressing over the broccoli and onion and mix well. If the salad seems dry, add a little more of the dressing. Let stand at least 15 minutes before serving or keep refrigerated.

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