Cranberry Broccoli Salad - cooking recipe

Ingredients

1 1/4 c. fresh or frozen cranberries, halved and slightly sugared
2 c. broccoli florets
4 c. shredded cabbage (you may use half purple cabbage to add color)
1 c. coarsely chopped walnuts
1/2 c. raisins
1 small onion, finely minced
8 slices bacon, cooked and crumbled
1 c. mayonnaise
1/3 c. sugar
2 Tbsp. cider vinegar

Preparation

In a large glass bowl, combine cranberries, broccoli, cabbage, walnuts, raisins, onion and bacon. Combine remaining ingredients and pour over cranberry mixture. Toss well. Cover and refrigerate for up to 24 hours. Serve on leafy lettuce. Yield: 6 to 8 servings.