"The belly rules the mind."--Spanish Proverb

Roasted Pecan and Broccoli Salad Recipe

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This recipe for Roasted Pecan and Broccoli Salad, by , is from A Taste of the Spirit - Book II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Betty Hall
Added: Monday, September 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/3 chopped pecans
1 cup light mayonnaise
1/3 cup sugar
2 tbsp cider vinegar
1 1/2 bunch fresh broccoli florets, chopped
1/4 cup chopped red onion
1/3 cup sweetened, dried cranberries or raisins
4 cooked bacon slices, crumbled

Directions:
Directions:
Place chopped pecans in single layer in a shallow pan. bake at 350 for 6 to 8 minutes or until lightly toasted, stirring occasionally. Stir together mayonnaise, sugar and vinegar in a large bowl. Add broccoli, onion and cranberries. Sprinkle with bacon and pecans just before serving.

Two (12 oz) packages fresh broccoli slaw may be substituted.

Chill for two hours.

 

 

 

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