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Crunchy Colorful Cranberry Salad Recipe

Convenience products make this Cranberry & Vegetable Slaw quick and easy enough for the busiest cooks. Not only is it delicious, it is festive, crunchy, and colorful. It is the perfect salad to serve at a buffet for the holidays, or to take to a potluck or to a friend’s when asked to bring a salad. The dressing can be made ahead, and the nuts can be toasted ahead. The actual salad takes only about 10 minutes to assemble, since a package of coleslaw mix (cabbage and carrots) and a bag of broccoli florets make up the bulk of the salad. Ready cooked and crumbled bacon, available in the salad section of most grocery stores can be added in place of cooking and crumbling bacon at home, which is another big time saver, not to mention the fact that there won’t be an odor in the kitchen, and there will be no pans to wash. The only real work to this salad is coarsely chopping the cranberries, which can be done very quickly in a food processor by pulsing on and off a few times. Once the salad ingredients are in the bowl, the dressing can be tossed in just before serving.
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Cranberry & Vegetable Slaw is a good change from a jelled or tossed salad. Cranberries are traditionally served at holiday meals starting with Thanksgiving; this salad is a unique way to serve them; there will be no leftovers and there will be requests for the recipe.

12 Servings


2 cups fresh cranberries, coarsely chopped
6 tablespoons sugar

4 cups broccoli florets, broken into bite-sized pieces
6 cups coleslaw mix
3/4 cup toasted pecans, coarsely chopped
1/2 cup golden raisins
1/2 cup crisp crumbled bacon

Dressing
1 cup mayonnaise
1/3 cup chopped red onions
1/4 cup sugar
1/4 cup red wine vinegar
1/2 teaspoon salt
  1. Place the cranberries in a large serving bowl; sprinkle the 6 tablespoons sugar over and stir well.

  2. Let the mixture sit for a minute or two until the sugar is dissolved.

  3. Add the broccoli, coleslaw mix, pecans, raisins, and bacon; toss with the dressing.

  4. Dressing: Mix the mayonnaise, red onion, sugar, vinegar, and salt in a blender container; blend until smooth.

Amount Per Serving
Calories 289 Calories from Fat 184
Percent Total Calories From: Fat 64% Protein 4% Carb. 32%

Nutrient Amount per Serving
Total Fat 20 g
Saturated Fat 3 g
Cholesterol 8 mg
Sodium 246 mg
Total Carbohydrate 23 g
Dietary Fiber 1 g
Sugars 10 g
Protein 3 g

Vitamin A 12% Vitamin C 79% Calcium 0% Iron 5%


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Content copyright © 2013 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.



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