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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Broccoli, Sweet Onion and Pecan Salad Recipe

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This recipe for Broccoli, Sweet Onion and Pecan Salad is from The Madden Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large bunch broccoli, tough stems removed
1/2 c. pecans
1 T. sugar
2 T. white wine vinegar or rice vinegar
1/2 tsp. soy sauce
1 clove minced garlic
1/2 tsp. black pepper
1 T. vegetable or olive oil
1 T. mayonnaise
1/2 c. Vidalia or sweet onion, cut in thin slices
1/4 c. red pepper
1/4 c. raisins
Directions:
Directions:
Preheat oven to 350º. Separate broccoli into florets. Slice up tender stalks. Bring 2 qt. saucepan half full of water to boil. Toss broccoli in and blanch for 30 seconds, drain quickly and immerse in ice water. Drain and chill.
Spread pecan halves on a baking sheet and toast for 5-7 minutes. cool and set aside.
Whisk together dressing ingredients in order listed.
In a glass serving bowl, combine broccoli, onion slices, peppers and raisins. Break pecans in half lengthwise and reserve for top of salad. Just before serving, pour on dressing and toss.

From the Georgia Pecan Commission©

 

 

 

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