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:
- 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
Remember to make at least 8 hours ahead of time (preparing the night before is best in my experience).
- 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.
- Transfer bacon to a plate with a few layers of paper towel to absorb excess grease and cool.
- 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.
- Add 1 cup of dried cranberries to bowl.
- Dice one medium red onion, add to bowl.
- Add the bacon. If the pieces seem a little big chop into smaller bits.
- Next, add about 1/2 cup of sliced almonds (slivered work as well, I just personally prefer the sliced).
- Top it all off with the coleslaw dressing. I add this slowly while stirring (sometimes the whole jar isn’t needed).
- Once the dressing is well incorporated cover and store in the refrigerator overnight.
- 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.