Broccoli Cranberry Salad Paula Deen

Broccoli Cranberry Salad is the king of salads in all aspects.  Broccoli and Cranberries make it a good one with the sunflower kernels adding crunch to it. The raisins added to the salad with the sugar melted in the dressing all combine to add sweetness to the salad.

Paula Deen’s Recipe for Cranberry salad is the most followed recipe for broccoli salad. The addition of meat is optional. You can either add chicken, turkey, or bacon can skip it. Your ease and choice should be your priority, only then you are going to make wonders in your kitchen.

INGREDIENTS

  • 1 cup mayonnaise
  • 1/2 cup chopped red onion
  • 1/2 cup optional raisins
  • 3 heads of broccoli, finely chopped
  • 1/3 cup salted sunflower kernels, toasted
  • 1/4 cup sugar
  • 6-8 slices of cooked crumbled bacon or chicken (optional)
  • 8 oz sharp cheddar cheese, cut into chunks
  • 2 tablespoons white vinegar
  • 1/2 cup halved cranberries

Method to make Broccoli Cranberry Salad

  1. First of all, you need to cook your meat either chicken or bacon.
  2. In a skillet, keep the heat medium and cook the bacon or chicken. Wait for it to get browned. It will take almost ten minutes to get browned completely and then drain the excess oil using paper towels.
  3. Crumble the bacon or shred the chicken.
  4. Then to prepare the dressing for the salad, add mayonnaise into the bowl and pour some vinegar. Mix in the sugar in the mayonnaise.
  5. Refrigerate the dressing for some time.
  6. Then it’s time to make the salad by assembling the ingredients. Mix the broccoli with the chicken and then add onion to it.
  7. Add the sunflower seeds to the mixture in the end.  Don’t forget to add raisins.
  8. Drizzle the whole of the mayonnaise mixture on the mixed broccoli mixture. Toss the mixture to mix everything well in the dressing.
  9. Top the dressed salad with the cranberries.

FAQs?

What is the substitute for cranberries?

Instead of cranberries, you can use cherry tomatoes to top your broccoli cranberry salad. They taste almost the same as berries and also look good at the top of your salad.

Can we use sour cream in the recipe?

With the addition of sour cream, the dressing will get heavy and we just want to make a lighter salad. So in this recipe, we are only adding mayo instead of any sort of cream.

Broccoli Cranberry Salad Paula Deen
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Broccoli Cranberry Salad Paula Deen

Prep Time15 mins
Total Time15 mins
Course: salad
Cuisine: American
Yield: 4

Materials

  • 1 cup mayonnaise
  • 1/2 cup chopped red onion
  • 1/2 cup optional raisins
  • 3 heads of broccoli finely chopped
  • 1/3 cup salted sunflower kernels toasted
  • 1/4 cup sugar
  • 6-8 slices of cooked crumbled bacon or chicken optional
  • 8 oz sharp cheddar cheese cut into chunks
  • 2 tablespoons white vinegar
  • 1/2 cup halved cranberries

Instructions

  • First of all, you need to cook your meat either chicken or bacon.
  • In a skillet, keep the heat medium and cook the bacon or chicken. Wait for it to get browned. It will take almost ten minutes to get browned completely and then drain the excess oil using paper towels.
  • Crumble the bacon or shred the chicken.
  • Then to prepare the dressing for the salad, add mayonnaise into the bowl and pour some vinegar. Mix in the sugar in the mayonnaise.
  • Refrigerate the dressing for some time.
  • Then it's time to make the salad by assembling the ingredients. Mix the broccoli with the chicken and then add onion to it.
  • Add the sunflower seeds to the mixture in the end.  Don’t forget to add raisins.
  • Drizzle the whole of the mayonnaise mixture on the mixed broccoli mixture. Toss the mixture to mix everything well in the dressing.
  • Top the dressed salad with the cranberries.

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