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.
Originally published in the Today’s Parent December 2014 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen powered by GE.
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