Author Notes
My recipe is based on a Broccoli Salad recipe that my friend Louise gave me. Chances are, you've probably had that Broccoli Salad at a summer barbecue. I decided to tweak it a bit, and make it Fall-appropriate. It'd be nice next to some Thanksgiving roast turkey. Or even the next day, on a turkey sandwich. The dressing is so good, you'll want to eat it by the spoonful. Careful there. I like my salads lightly dressed, so if you think yours is a bit on the dry side, just double the recipe for the dressing. —mrslarkin
Ingredients
- Dressing
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1/4 cup
mayonnaise
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1/4 cup
maple syrup or 1/8 cup sugar
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1/2 tablespoon
apple cider vinegar
- Salad
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2
10-ounce tubs Brussels sprouts
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1/2 cup
diced red onion
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1/2 cup
dried cranberries
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1/2 cup
chopped toasted pecans
-
1/2 cup
chopped crisp bacon
Directions
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For the dressing, whisk together the mayo, maple syrup (or sugar) and vinegar, and set aside. If using sugar, the sugar will disolve while you are preparing the salad.
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With a food processor fitted with the slicing disk, slice the Brussels sprouts. Transfer to a large bowl. Add onion, cranberries, pecans and bacon. Toss. Add dressing. Mix well and chill 2 - 5 hours, or serve immediately.
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