Delicious variation of this favorite deli salad. Honey is absorbed more slowly than cane sugar, so this may be better tolerated by those who are more sensitive to 'sugar highs.' Also, for those who find white or red onions just too strong of a flavor, I've used green onion for a milder yet still 'onion-y' layer.
Ingredients
- slices bacon: 12 piece (diced)
- head broccoli: 1 piece (cut into florets)
- green onion: 0.5 cup (sliced)
- sweetened dried cranberries (such as Craisins®): 1 cup
- mayonnaise: 1 cup
- honey: 0.5 cup
- cider vinegar: 2 Tbsp
Metric Conversion
Stages of cooking
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Cook and stir bacon in a large skillet over medium-high heat until crisp, about 10 minutes. Drain bacon on a plate lined with paper towel.
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Toss broccoli, cranberries, and green onion together in a large bowl. Whisk mayonnaise, honey, and vinegar together in a small bowl. Add bacon to broccoli mixture and toss. Drizzle dressing over the salad; toss to coat.
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Refrigerate until cold, about 30 minutes.
