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Broccoli Pecan Salad with Vadilia Dressing
Love this Broccoli Pecan Salad, the dressing really makes this salad.
Ingredients
- 1 small broccoli bunch
- 1/2 cup pecan halves, toasted
- 2 teaspoons sugar
- 1 Tablespoon white wine vinegar
- 1/4 teaspoons soy sauce
- 1 garlic clove, minced
- 1/4 teaspoons pepper
- 1 Tablespoon olive oil
- 2 teaspoons mayonnaise
- 1/4 cup sweet Vidalia onion, chopped
- 1/4 cup red bell pepper, chopped
Methods/steps
- Fill a saucepan 2/3 full of water and place the pan over high heat.
- Separate the broccoli into florets and cut away any tough stems.
- Bring the water in the pan to a brisk boil.
- Add the broccoli and blanch for 30 seconds.
- Quickly drain the broccoli and place in a bowl filled with ice cold water.
- Drain the broccoli again then place the bowl of broccoli into the refrigerator to chill while making the dressing.
- Pour the sugar into a mixing bowl.
- Pour the vinegar into the sugar and whisk until well combined.
- Gently whisk in the soy sauce.
- Add the garlic and pepper and stir until well incorporated.
- Pour the oil into the bowl.
- Add the mayonnaise and whisk until the dressing is smooth.
- Remove the broccoli from the refrigerator.
- Sprinkle the onion and peppers into the broccoli and toss to combine.
- Pour the dressing over the top and toss again to cover.
- Sprinkle the toasted pecans over the mixture just before serving.
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