Fresh Broccoli Salad.

You probably can't hide the fact that this salad is made with broccoli, but if you can convince a devout "broccoli-hater" to try just one bite, you might have a convert on your hands...it's that tasty! This recipe is courtesy of a friend, Linda. After several potluck dinners at church, I finally got her to share her it with me!

Fresh Broccoli Salad

Salad:
5 cups fresh broccoli flowerets, chopped into small bite-size pieces*
8 ounces smoked bacon, fried crisp, drained and crumbled
3/4 cup dried cranberries or golden raisins
1/2 cup chopped green onions

Dressing:
1 cup mayonnaise
2 tablespoons apple cider vinegar
1/2 cup granulated sugar
Kosher or sea salt and freshly ground black pepper to taste

For Salad: In a large mixing bowl, place the prepared broccoli flowerets, bacon, cranberries (or raisins) and green onions.
Pour prepared dressing over salad and toss to coat ingredients completely.
For Dressing: In a small bowl whisk together all ingredients until smooth and well combined. Taste, and season with salt and pepper as desired.
Serve immediately, or refrigerate until ready to serve.

Makes 12 servings.

*Linda chops the broccoli flowerets very small, I believe this is the "secret" to the tastiness of her salad, simply because there is more "surface" for the dressing to cling to, resulting in a pleasant blend of flavors without having one overpower the other (especially the broccoli).

Nutritional Information Per Serving (1/12 of recipe): 270.7 calories; 69% calories from fat; 21.0g total fat; 18.8mg cholesterol; 152.0mg sodium; 117.2mg potassium; 21.2g carbohydrates; 0.5g fiber; 14.6g sugar; 20.7g net carbs; 1.1g protein.

Photograph courtesy of my sister Susan ...thanks Sue!