1 For the dressing: Whisk together the mayonnaise and vinegar in a large bowl until smooth. Stir in sugar and pepper until combined and set aside. Step. 2 For the salad: Add the broccoli florets to dressing mixture; stir together to combine. Add the cranberries, cheese, almonds, bacon, and red onion; stir to combine. Step.
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Ingredients. 6 cups chopped fresh broccoli florets; 1 small red onion, thinly sliced; 2/3 cup dried cranberries; 1/2 cup plain yogurt; 2 tablespoons mayonnaise
Instructions. Whisk together dressing ingredients in a medium bowl. Set aside. In a large bowl, combine broccoli, onion, cranberries, sunflower seeds, and bacon bits. Pour the prepared dressing over and mix well. Refrigerate for at least one hour before serving.
Ingredients. 1/4 cup (60 ml) mayonnaise. 3 tablespoons (45 ml) cider vinegar. 1 tablespoon (15 ml) whole-grain mustard. 4 cups (1 litre) mini florets raw broccoli (about 1 broccoli) 1/2 cup (125 ml) sliced almonds, toasted. 1/4 cup (60 ml) raisins (sultana or golden) 4 slices cooked bacon, finely chopped. 2 green onions, thinly sliced.
15 ml (1 c. à soupe) de moutarde à l’ancienne. 1 litre (4 tasses) de mini-bouquets de brocoli cru (environ 1 brocoli) 125 ml (½ tasse) d’amandes tranchées, grillées. 60 ml (¼ tasse) de raisins secs (Sultana ou dorés) 4 tranches de bacon cuites, hachées finement. 2 oignons verts, émincés. Sel et poivre.