MACON, Ga. — If you would like to add something green to your holiday meal, we have a simple and savory salad recipe that you and the whole family can enjoy. Author and cook Suzanne Johnson tells us how to make Broccoli and Brussel Sprout salad.
Johnson says you will need three cups of chopped broccoli florets, one diced Vidalia onion, a cup of dried cranberries, one cup of bacon bits, and a small bottle of your favorite coleslaw dressing.
Once you have all your ingredients, you can start dumping them into your bowl filled with the chopped broccoli. After that, you can simply mix the ingredients until it's completely combined.
Then, you can let the B&B salad sit in the fridge overnight, so it's ready to go for the next day.
"It sits beautifully. The flavors incorporate and you just take it out and take it to your party," said Johnson.
For an alternative, you can replace the cranberries with golden raisins to add more sweetness to the salad.
She says she is also working on a new product line that includes Blueberry and Jalapeno Pepper jellies. Johnson also has Black and Blue jam that includes all natural blackberries and blueberries.
There's also a Pear Relish that she says you can put over your black eyed peas and collard greens.
"Yea, it's the pears with the jalapenos, and with the onion. You cook it down and then it goes over all that," said Johnson.
If you would like to know more recipes to add to your dinner table, you can check out suzannesdeliciouslysouthern.com.