- 1 head broccoli
- 4 pieces bacon, cooked
- 1/4 cup red onion, diced
- 1/4 cup walnuts
- 1/4 cup dried cranberries
- 1/2 cup mayonnaise
- 3 tablespoons red wine vinegar
- 1 tablespoon sugar
Cut the broccoli trees off of the main stem and cut down to bite-sized pieces. In a mixing bowl, at the broccoli, then crumble the bacon over it. Add the red onion, walnuts, and dried cranberries.
In another small bowl, stir the sugar into the red wine vinegar until it is dissolved. Add the mayonnaise and stir vigorously until it is well incorporated. Drizzle the dressing over the salad, and toss until well mixed.
Serve slightly chilled, either as is, or over a bed of lettuce. Keeps up to three days in refrigerator.