From the Kitchen of Janet Cuddigan
At this time of the year, I get hungry for a good salad. Maybe it’s because I am getting anxious for spring to get here. The shades of green in this broccoli salad remind me that soon everything will be greening up outside. And the second main ingredient? Well, who doesn’t like bacon?
Salad Ingredients:
- 12 slices bacon, diced
- 1 head broccoli, cut into florets
- ½ cup sliced green onion
- 1 cup sweetened dried cranberries (such as Craisins®)
Dressing Ingredients:
- 1 cup mayonnaise
- ½ cup honey
- 2 tablespoons cider vinegar
Directions
Cook and stir bacon in a large skillet over medium-high heat until crisp, about 10 minutes. Drain bacon on a plate lined with paper towel. Toss broccoli, cranberries, and green onion together in a large bowl. Whisk mayonnaise, honey, and vinegar together in a small bowl. Add bacon to broccoli mixture and toss. Drizzle dressing over the salad; toss to coat. Refrigerate until it’s cold, for about 30 minutes.
Adapted from allrecipes.com