Every third Sunday in August, my family has a reunion in the town where my grandmother and her family grew up. And every year when the invites come in the mail, we are each asked to bring a certain kind of dish. This year I was asked to bring a “green salad”. I didn’t want to bring a garden salad, so I took to pinterest and found a Cranberry & Feta Broccoli Slaw from An Oregon Cottage. I figured what the hey, its green so it still counted. Dan was my taste tester to see if I needed to add more dressing and he requested I leave him some on the fridge. I guess my family liked it too, there was none left by the end of the day. The only thing I did different to this recipe was add more feta, crazins and dressing to the mix. I also omitted the walnuts and onions, (I have a aunt allergic to each).

Try this out and let me know what you think.


Cranberry & Feta Broccoli Slaw



1 pkg. shredded broccoli-carrot slaw (10-12 oz.)

1/2 of a small onion, thinly sliced

1/2 c. dried cranberries

1/2 c. coarsely chopped walnuts

1/3 c. crumbled feta

Balsamic Vinaigrette

1/3 c. balsamic vinegar (less if it’s a thicker, aged variety)

2 Tb. Dijon mustard

1-2 cloves garlic, minced

salt & black pepper

3/4 c. olive oil

1) Combine all the salad ingredients in a medium bowl (big enough to toss all the ingredients).

2) Make the vinaigrette by combining all the ingredients except the oil in a bowl or lidded jar and mixing well. Whisk in the oil until completely combined.

3) Pour some of the dressing over the slaw and toss to coat, adding more as desired (you’ll only use about 1/4 of the dressing, so now you’ve got some homemade balsamic vinaigrette for other salads!).