Broccoli, Sweet Onion and Pecan Salad
 
1 large bunch broccoli, tough stem ends removed
1/2 cup pecan halves
1 tablespoon sugar
2 tablespoons white wine vinegar or rice vinegar
1/2 teaspoon soy sauce
1 clove garlic, minced
1/2 teaspoon coarsely ground black pepper
1 tablespoon vegetable or light olive oil
1 tablespoon mayonnaise
1/2 cup Vidalia or other sweet onion cut into thin slices
1/4 cup red bell-pepper "matchsticks," cut into thin julienne strips
1/4 cup raisins

Preheat oven to 350 F.

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.
Meanwhile, spread pecan halves on a baking sheet and toast at 350� for 5 to 7 minutes, while you prepare the rest of the salad.

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.