Mmmmm... I love salads! Broccoli salad is something I first tried at a "Daughters of Utah Pioneers" luncheon years and years ago. It had such a unique flavor that I had to go home and recreate it. If you aren't familiar with broccoli coleslaw, which is used in this recipe, you should be! It's found in the produce section of the grocery store, but not near the salads or cabbage coleslaw. I've found it near veggie trays or strawberries or "gourmet" produce depending on the store. Most stores do carry it. You just may have to ask where they're hiding it. Broccoli coleslaw has a fantastic crunch that cabbage coleslaw doesn't and it can be used in a lot of recipes. It's fairly inexpensive and you can find it on sale often.
This is the perfect recipe to make for Easter dinner OR Easter picnics! YUMMY!!!
Broccoli Salad
1 pkg real bacon bits (or cooked bacon pieces)
1 12 oz pkg broccoli coleslaw
½ c dried cranberries
1 c sunflower seeds
3 TBSP white (or red) wine vinegar
2 TBSP sugar
1 c mayo
In a large bowl combine the broccoli slaw, bacon bits, sunflower seeds and cranberries. In a small bowl, whisk together the vinegar, sugar and mayo. Pour over broccoli mixture and toss until well mixed. Refrigerate at least two hours.
Today I'm linking to the Mommy Club! Enjoy!
