Cranberry Broccoli Salad

Cranberry Broccoli Salad

10 Servings
1 ¼ cups Cranberries, chopped
¼ cup sugar
4 cups broccoli florets
4 cups packaged shredded cabbage w/carrot (coleslaw mix)
½ cup chopped walnuts (I substitute sunflower seeds instead)
½ cup raisins
1/3 cup chopped onion
6 slices bacon, crisp-cooked, drained & crumbled
1 cup light mayonnaise
¼ cup sugar
1 Tbsp. Vinegar
In a small bowl, combine the chopped cranberries and ¼ c sugar. Cover and chill until serving time (cranberries will release juice).
In a very large bowl, combine broccoli, cabbage, nuts, raisins, onion & bacon.
In another small bowl, stir together the mayonnaise, ¼ cup sugar, and vinegar. Drizzle over broccoli mixture; toss gently to coat. Cover and chill for 2-24 hours.
Just before serving, gently fold cranberry mixture into salad.

If you can’t find fresh cranberries to use, I just used about ½ cup of dried cranberries, put it in with the raisins, etc.