Thanksgiving isn’t complete without that special dish everyone eagerly waits for. In our family, it’s Mom’s favorite: a bright, crunchy, and deliciously fresh broccoli salad. This side dish has earned a special place on our holiday table, balancing the richness of turkey and stuffing with a crisp bite and tangy-sweet dressing. Filled with tender broccoli and cauliflower, a scattering of savory and sweet ingredients, and tossed with a creamy dressing, this salad is a welcome burst of flavor and color—and a true reminder that even humble ingredients can create something unforgettable.

Mom’s Broccoli Salad

1 cup raw broccoli florets

1 cup raw cauliflower florets

¼ cup small shredded red onion

1 cup shredded cheddar cheese

8 slices cooked and crumbled bacon

1 cup mayonnaise

1⁄8 cup sugar

2 tablespoons white wine vinegar

½ cup Cranraisins

½ cup slivered almonds

In a salad bowl, layer in order the broccoli, cauliflower, red onion, cheese and bacon.

Prepare the dressing by whisking together the mayonnaise, sugar and vinegar.

Drizzle dressing over top and toss in the Cranraisins and almonds.

Chill in the refrigerator then toss again just before serving.