Broccoli Cranberry Salad

I like to make broccoli cranberry salad with a bag of sweetened dried cranberries but you can get away with using canned berries if you have to.

The corner store usually has a can or two leftover from Christmas or Thanksgiving.

If you don't have cashews you can use any other nuts like almonds, hazelnuts, walnuts etc. Sunflower seeds work as well, or for a true variety use trail mix.

As for the dressings use a bottled one if you don't want to make the ones shown.

As these are basic recipes feel free to add whatever you like to spruce it up a little. Think of these recipes as a general guide rather than a binding contract.

1-Standard Recipe

Broccoli cranberry salad with bacon.


4 cups broccoli flowerettes
1.5 cups sweet dried cranberries
1 celery stick-chopped
1/2 cup chopped red onion or 2-4 chopped green onions
1/2 cup sunflower seeds
6-8 strips of bacon


3/4 cup mayonnaise
1-2 tsp.  wine vinegar
1 tsp. sugar or xylitol
Salt & pepper to taste

Cook bacon until crispy, set aside and cool.

Cut up broccoli  into bite-sized pieces, leaving just a little stem. Cut up enough for about 4 cups of flowerettes.

Add  chopped vegetables, cranberries and sunflower seeds.  Any nut or seeds can be used if you prefer.

Chop up cooled bacon and add to salad.

Mix all ingredients, add dressing and refrigerate 1-3 hours before serving.

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2-Alternate Recipe

This version is a great way to use up some of that leftover turkey and cranberry sauce from your latest holiday feast.  It makes a great lunchtime meal at home or take it to work.  

Broccoli cranberry salad made with leftover turkey and cranberry sauce.


4 cups broccoli flowerettes
1/2 cup chopped red onion
1 Bell Pepper-chopped
1/2 cup sunflower seeds
2 cups cooked turkey meat


1/2 cup mayonnaise
1 tsp. red wine vinegar
1/2 cup canned cranberry sauce
Salt & pepper to taste

Cut up broccoli  into bite-sized pieces, leaving just a little stem. Cut up enough for about 4 cups.

Chop and add remaining vegetables, turkey and sunflower seeds.

Mix dressing ingredients and mix into salad.

Add more cranberry sauce if desired and gently mix so it remains on the salad as a garnish.

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