Bacon Cranberry Salad is a favorite family recipe that is always part of family gatherings and holiday dinners. This salad is lettuce, cauliflower, bacon, and dried cranberries with a homemade mayonnaise and parmesan dressing. Sponsored by Kraft Foods.
We have this Bacon Cranberry Salad at every one of my family’s holiday dinners from Thanksgiving, to Christmas, to Easter, and everything in-between.
My family calls it Brandyberry Salad, but I’m not sure where the recipe came from or what a brandyberry is. I think it has something that was served at a restaurant that is no longer open.
This bacon cranberry salad includes a homemade salad dressing that is made with 1 1/2 cups Kraft Mayo, 1/3 cup Kraft Parmesan Cheese, 1 tablespoon onion powder, and 1/2 cup sugar.
Bacon Cranberry Salad Recipe
Mix together mayonnaise, grated Parmesan cheese, onion powder, and granulated sugar.
Keep the dressing separate until ready to serve the bacon cranberry salad.
Fry one pound of bacon.
I like using the oven frying method. Lay bacon on a rack in a shallow pan.
Bake at 400 degrees for 15-20 minutes or until crisp.
Crumble the bacon once it cools.
Cut up a head of cauliflower into small pieces.
Rinse and drain in a colander.
Cut up two hearts of Romaine lettuce.
Rinse and drain well.
Put the lettuce and cauliflower in a large bowl.
Toppings separate until ready to serve the bacon cranberry salad.
Before serving, mix the dressing with lettuce and cauliflower. Top with bacon and dried cranberries.
Like most salads that are dressed, this bacon cranberry salad doesn’t work for leftovers so whatever you make needs to be consumed that day.