Originally published in the Today’s Parent December 2014 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen powered by GE.
Broccoli and Cranberry SaladBy Chatelaine
Basic ingredients you likely have on hand come together to create this colourful and crunchy broccoli and cranberry salad.
- 1/3 cup mayonnaise
- 4 tsp cider vinegar
- 1 tsp sugar
- 4 cups bite-sized broccoli florets
- 1/3 cup diced yellow sweet pepper
- 1/3 cup dried cranberries
- Whisk mayonnaise with cider vinegar and sugar in a medium bowl. Stir in broccoli florets, diced yellow peppers and dried cranberries. Toss until coated. Refrigerate at least 1 hour before serving.