Greg DuPree
November 05, 2017 12:00 PM

The actress and author of Valerie’s Home Cooking says her recipe is ‘retro and ridiculously delicious’

Valerie Bertinelli’s Broccoli, Cranberry & Bacon Salad

¼ cup extra-virgin olive oil
2 tbsp. white wine vinegar
2 tbsp. honey
2 tbsp. Dijon mustard
12 oz. fresh broccoli florets, chopped (about 2 heads)
½ cup grated carrot (from 1 large carrot)
1/3 cup sweetened dried cranberries
¼ cup chopped red onion
1/3 cup chopped toasted walnuts
4 bacon slices, cooked and crumbled

Whisk together oil, vinegar, honey and Dijon in a large bowl. Add broccoli, carrot, cranberries and onion; gently toss to coat. Cover, and chill 2 hours. Sprinkle with walnuts and bacon just before serving.
Serves: 4
Active time: 10 minutes
Total time: 2 hours, 10 minutes

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