Sweet & Sour Veggie Salad


  • Makes4 servings

Sweet & Sour Veggie Salad


  • 4 cups broccoli florets, cut into bite-sized pieces

  • 1 cup frozen green peas

  • 1 cup diced celery

  • 1/2 cup dried cranberries

  • 2 green onions, chopped

  • 4 slices bacon

  • 1/4 cup cider vinegar, or white wine vinegar

  • 1 tbsp olive oil

  • 1 tbsp granulated sugar

  • 1/2 cup lightly toasted slivered almonds


  • Place the broccoli florets in a steamer basket set over a pot of boiling water. Cover and steam for no more than two minutes. Remove from heat immediately and run cold water over the broccoli to stop it from cooking any further. Drain well and place in a large mixing bowl.

  • To the broccoli, add the peas, celery, cranberries and green onions. Toss to mix.

  • Place the bacon in a small skillet and cook over medium heat until crisp. Remove bacon from the skillet and set aside to cool. Add the olive oil to the bacon fat in the pan, stir to mix, then stir in the vinegar and sugar. Bring to a boil, stirring to dissolve the sugar and any brown bits from the bottom of the pan. Remove from heat and pour over the broccoli mixture in the bowl. Toss well to mix. Cover and chill until ready to serve. At serving time, toss the salad again, then crumble the bacon and add it, along with the toasted almonds, just before serving so they stay crunchy. (Pack them separately if taking on a picnic.)

This article was originally published on Jul 01, 2007

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