During the Christmas holidays I decided to make a few dishes that I really enjoy, but have never made myself. Broccoli & Cranberry salad is one of those. I have purchased it at the deli, and I absolutely love it. So I started on an online quest to find the perfect Broccoli & Cranberry salad. I try to eat fairly healthy, and keep sugar (ha, ha this time of year?) and fats to a minimum. What I found was that most of the salad recipes out there were loaded with tons of fat and calories. So I made up my own recipe. Although there is still a fair amount of fat and calories in this, I think that I have cut them down quite a bit without losing any of the great flavor. I hope that you enjoy it!
3 cups of fresh broccoli florets (cut into small pieces)
1 cup of chopped green cabbage (chop into small pieces, like for coleslaw)
1 cup of dried cranberries, chopped into small pieces (you can leave them unchopped if you like, your choice)
1/2 cup of chopped pecans (you can also use cashews or walnuts if desired)
2 slices of turkey bacon, cut into small pieces and cooked, then drained from grease
3/4 cup lowfat mayonnaise
2 tbsp. of red wine vinegar
Mix together the broccoli, cabbage, dried cranberries, nuts and bacon in a large bowl.
Mix the mayonnaise and red wine vinegar in a separate bowl with a wire whisk, until well blended.
Pour the mayonnaise mixture over the vegetables and mix together until the vegetables are completely covered in the dressing mixture.
Place in the refrigerator for several hours, preferable overnight. This give the salad dressing time to soak in and all of the flavors to blend together.