Home Court Cuisine Courtside Toasted Pecan and Broccoli Salad

Courtside Toasted Pecan and Broccoli Salad

Toasted pecan and broccoli salad

Susan Gouinlock, Twin Lakes Sunday Women, B1

1/3 cup pecans, chopped
1 cup light mayonnaise
1/3 cup sugar of choice
2 Tbsp. apple cider vinegar
1-½ lb. fresh broccoli florets, chopped
1/4 cup red onion, chopped
1/3 cup sweetened dried cranberries or raisins
4 cooked reduced-fat bacon slices, crumbled

Preheat oven to 350º. Place chopped pecans in a single layer on a baking sheet. Bake for about 6 minutes or until lightly toasted; stir occasionally. Let cool. In a large bowl, mix mayo, sugar, and apple cider vinegar. Add broccoli, onion, and cranberries; gently toss to coat. Cover and chill for 2 hours. (Don’t skimp on the chilling time because flavors need to meld.) Sprinkle with bacon and pecans before serving.

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