Broccoli, Sweet Onion and Pecan Salad
Separate broccoli into florets. Slice tender stalks into thin crosswise coin shapes.
Bring a 2-quart saucepan half full of lightly slated 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.
To make the 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 glass serving bowl, combine reserved broccoli, onion slices, pepper matchsticks and raisins. Remove pecans from oven and break in half lengthwise.
Just before serving, pour dressing over broccoli mixture and toss to coat ingredients well. Scatter toasted pecans on top.
Makes 6 servings
Recipe from: Georgia Pecan Commission.