Broccoli, Bacon & Cranberry Slaw/Salad- A Favorite Side Dish

Since we are currently right smack in the middle of the holiday season I decided to share my favorite side dish recipe.  It has become my easiest and favorite contribution to potluck style gatherings.  I have seen similar recipes on the web but I feel that the way I make mine is super easy and very tasty.  This sweet and savory recipe is not only for the holiday season, it makes a great dish to bring to a barbecue or picnic.

You can make your own special coleslaw dressing or you can pick it up from the store.  I prefer to use Marie’s coleslaw dressing found in the refrigerated section of my grocery store’s produce aisle.  With a toddler and an endless to-do list; I think that is completely acceptable to cut out some work and simply assemble your dish.

What I like most about this dish is that you can and should make it ahead of time.  I prefer to make this the day before, it gives it time for the flavors to really meld together for maximum deliciousness.

Here is what you are going to need:

Ingredients

• 5-6 cups broccoli florets (roughly chopped)
• 3/4 pound of thicker sliced bacon
• 1 jar of Marie’s Coleslaw Dressing (usually found in the refrigerated section of produce department)
• 1 cup chopped red onion
• 1 cup of dried cranberries
• 1/2 cup sliced almonds

Directions:

Remember to make at least 8 hours ahead of time (preparing the night before is best in my experience).

1. Cut your uncooked bacon into smaller bits to cook on stove.  I cut the bacon into about 1/2-1″ pieces, then cook in a large skillet until slightly crispy.
2. Transfer bacon to a plate with a few layers of paper towel to absorb excess grease and cool.
3. Roughly chop about 5-6 cups of broccoli florets.  If I am buying broccoli crowns, I buy enough to fill a plastic produce bag then remove the large stalks. Wash well, let drain, then roughly chop. Place in a large mixing bowl.
4. Add 1 cup of dried cranberries to bowl.
5. Dice one medium red onion, add to bowl.
6. Add the bacon.  If the pieces seem a little big chop into smaller bits.
7. Next, add about 1/2 cup of sliced almonds (slivered work as well, I just personally prefer the sliced).
8. Top it all off with the coleslaw dressing.  Add this slowly while stirring (sometimes the whole jar isn’t needed).
9. Once the dressing is well incorporated cover and store in the refrigerator overnight.
10. BOOM, you are done and can relax now that you have your side dish ready to go!

Once again, thanks for reading my blog.  I would love to hear from you, especially if you make this recipe and have suggestions.

-April J

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