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Broccoli, Sweet Onion & Pecan Salad Recipe

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This recipe for Broccoli, Sweet Onion & Pecan Salad, by , is from 50TH ANNIVERSARY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Julie VanDrie
Added: Thursday, May 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 large bunch broccoli, tough stem ends removed
1/2 cup pecan halves
1 T sugar
2 T white wine vinegar or rice vinegar
1/2 tsp soy sauce
1 clove garlic, minced
1/2 tsp coarsely ground black pepper
1 T vegetable or light olive oil
1 T mayonnaise
1/2 cup Vidalia or other sweet onion, cut in thin slices
1/4 cup red bell pepper, cut in thin strips
1/4 cup raisins

Directions:
Directions:
Separate broccoli into florets. Slice tender stalks into thin, crosswise coin shapes. Bring a 2 quart saucepan half full of lightly salted water to a boil. Toss in florets and coins and blanch for 30 seconds, then drain quickly and immerse broccoli in a bowl of ice water. Drain again and chill. Meanwhile, spread pecan halves on a baking sheet and toast at 350 for 5-7 minutes while you prepare the rest of the salad. To make dressing: in a small bowl, whisk together sugar and vinegar. Stir in soy sauce, garlic and pepper. Whisk in oil and mayonnaise until smooth. Set aside. In a serving bowl, combine broccoli, onion slices, red pepper and raisins. Break toasted pecans in half. Just before serving, pour dressing over broccoli mixture and toss to coat ingredients well. Scatter pecans on top.

Personal Notes:
Personal Notes:
Nutrition Information per Serving: 158 calories, 3 grams protein, 11 grams fat, 15 grams carbohydrate, 4 grams fiber, 2 milligrams cholesterol, 61 milligrams sodium.

 

 

 

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