4 C broccoli florets, rinsed and drained
1/4 C dried tart cherries
1/4 medium red onion, sliced thin
1/4 pound lean maple-cured bacon, in bite-size pieces, cooked and drained on paper towels
1/4 C sour cream
2 T prepared horseradish
2 T mayonnaise
Salt and pepper to taste
In a four-quart pot of salted boiling water, blanch the broccoli florets until bright green, and then drain in a colander.
In a large bowl, combine the broccoli, cherries, onion and cooked bacon.
In a small bowl, combine the sour cream, horseradish, and mayonnaise and mix well. Pour dressing over the broccoli salad and toss until all ingredients are well coated.
Refrigerate, covered, until ready to serve.