Fleur de Lis

Fleur de Lis

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Friday, November 26, 2010

Broccoli-Cauliflower Salad with Dried Cranberries and Pistachios

This was a new item on our traditional Thanksgiving Menu list and I have a feeling that it will be requested in the future. I used pumpkin seeds instead of pistachios, but feel free to choose whichever you want to use. I would think pecans or walnuts would be great as well.

6 bacon slices
1 cup mayonnaise
1/4 cup sugar
2 T. red wine vinegar
1/2 t. salt
1/4 t. pepper
3 cups coarsely chopped broccoli florets
2 cups coarsely chopped cauliflower
1 cup sweetened dried cranberries (I used Craisins)
1/2 cup chopped pistachos (I used 1/4 cup pumpkin seeds)

Cook bacon in a large skillet over medium high heat 6 - 7 minutes or until crisp. Remove bacon and drain on paper towels. Crumble bacon.

Meanwhile, combine mayonnaise and next four ingredients in a large bowl, stirring until well blended. Add bacon, broccoli, and remaining ingredients. Toss until vegetables are coated.

from 2010 Christmas with Southern Living

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