Cran-Broccoli Salad

SUBMITTED BY: JMS5 PHOTO BY: Lillian

"A wonderful festive broccoli slaw salad. Great make ahead recipe and very versatile. This is also good with 1/2 cup of shredded mozzarella cheese mixed in."

PREP TIME	10 Min
READY IN	25 Min

SERVINGS & SCALING

Original recipe yield: 8 servings

USMETRIC

About scaling and conversions

INGREDIENTS

2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon maple syrup
1 clove garlic, minced
1/2 teaspoon grated lemon zest
salt and pepper to taste
1/2 cup canola oil
1 (16 ounce) package broccoli coleslaw mix
1/2 cup dried cranberries
1/4 cup chopped green onions
1/4 cup chopped pecans

READ REVIEWS (16)

DIRECTIONS

In a medium bowl, whisk together the vinegar, mustard, maple syrup, garlic, and lemon zest. Gradually whisk in the canola oil while drizzling in a fine stream.
In a serving bowl, combine the broccoli slaw, dried cranberries, and onion. Pour the dressing over, and toss to coat evenly. Chill for at least 15 minutes before serving. Sprinkle pecans over the top just before serving.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on May 18, 2005 by BEAGLE3

This was good - next time I'll reduce the amount of balsamic vinegar, it seemed to overpower the salad. But overall, it's a refreshing, different dish!

10 users found this review helpful

Reviewed on May 14, 2007 by nursemom

Use A little more sweet.

3 users found this review helpful

Reviewed on May 10, 2007 by MAGGIE MCGUIRE

I prefer fresh ingredients rather than packaged, so I chopped my own broccoli/slaw. Based on another review, I reduced the Balsamic Vinegar by half. I toasted the pecans for my flavor. Yummy! Thanks for sharing.

3 users found this review helpful

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