Broccoli-Pecan Salad - Carolina Country

Broccoli-Pecan Salad

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Broccoli-Pecan Salad

I like broccoli and salad, so why have I never cared for broccoli salads? Probably because I‘m not crazy about raw broccoli, and many traditional broccoli salads are drowned in mayonnaise and cheese. Briefly cooking broccoli — only a minute or so — brings out the flavor while keeping some crunch, and using a vinaigrette offers a lighter flavor. This salad is best served the day it’s made.

Ingredients

  • 4 cups broccoli florets

  • 3 tablespoons olive oil

  • 1 tablespoon sherry vinegar or apple cider vinegar

  • 2 teaspoons honey

  • ¼ teaspoon salt or to taste

  • ¼ teaspoon black pepper or to taste

  • ½ cup chopped red onion

  • ½ cup chopped red bell pepper

  • ½ cup chopped pecans

Directions

  1. Bring a saucepan of water to a boil. Have a bowl of ice water ready. Put the florets into the boiling water and cook for 1 to 2 minutes, just until the florets turn bright green. Do not overcook. Drain the florets and dump them into the ice water to stop the cooking process. Let sit for a few minutes, until cool, then drain well.

  2. In a small bowl, whisk together the olive oil, vinegar, honey, salt and pepper.

  3. Put the drained broccoli florets into a large bowl. Add the red onion, red bell pepper and pecans, and toss to combine. Pour the dressing over the mixture and toss to coat.

Recipe courtesy of

Debbie Moose (debbiemoose.com) has authored seven cookbooks and is a former food editor for The News & Observer in Raleigh.

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Comments (1)

  • Glad to have something different and tasty to do with the broccoli I'm growing!

    Renee Elder Goldsmith |
    June 04, 2020 |
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