Broccoli and Candied Bacon Salad
- Preheat oven to 375°F. Line baking sheet with parchment paper. Line bacon on parchment and sprinkle with brown sugar. Bake for 15 minutes, or until crispy. Remove from oven and allow to cool completely. Chop, and store in refrigerator until needed.
- Bring a large pot of salted water to a boil over medium heat. Add the broccoli all at once and blanch for 3-4 minutes, until slightly softened. Remove from heat and drain. Spray with cold water until cooled, and drain again. Set aside to dry.
- While broccoli is drying, combine mayonnaise, vinegar, onion, sugar and dried cranberries in a medium mixing bowl. Add the dried broccoli and coat in the dressing. Refrigerate for at least 1 hour or until ready to serve.
- Just before serving, fold in the almonds and candied bacon pieces. Serve immediately.
Imperial Sugar Insight
Recipe developed for Imperial Sugar by Susan Whetzel @doughmesstic.