Sunday, October 15, 2006

Broccoli Cranberry Salad

This is a favorite of mine to take to funeral luncheons, picnics and potlucks and I always serve at our annual cranberry harvest party.

5 cups broccoli florets, cut into 1/2 inch pieces
1/2 cup chopped onions
1 cup shredded sharp cheddar cheese
1 cup cooked and crumbled bacon pieces
1 cup sunflower kernels (salted or unsalted)
1 cup sweetened dried cranberries

Combine in a large mixing bowl and mix well.

1 cup salad dressing (Miracle Whip Light is my favorite)
1/2 cup sugar
2 Tbsp. red wine vinegar
1/2 tsp. salt
1/4 tsp. pepper

Combine dressing ingredients in a small mixing bowl and mix until thoroughly combined using a fork or wire whisk. Add dressing to salad mixture and mix well. Refrigerate at least 1 hour before serving.