Sunday, September 24, 2006

The Dallas Morning News: Fresh Broccoli Salad with Craisins and Pecans


Despite the fact that I have a deep and abiding love for broccoli, when my mother first pulled this recipe out of the paper, I was less than enthusiastic.  I mean, raw broccoli is just so...bitter.  And how could you possibly cover that up?  Well, it's possible.  This may now be my favorite salad.  I whip this bad boy up whenever I need to bring something green to a potluck.  And I get to watch peoples' faces as they realize how delicious it is.  And of course, BACON.

Fresh Broccoli Salad with Craisins and Pecans
Adapted from The Dallas Morning News, 7 June 2006

¾ cup mayonnaise
¼ cup sugar
1½ tablespoons soy sauce
4 tablespoons red wine vinegar
2 (12-ounce) bags broccoli florets (about 8 cups)
1 cup Craisins
1 (11-ounce) can Mandarin oranges, drained
½ cup coarsely chopped pecans, toasted
½ cup sliced green onion
12 pieces bacon, cooked crisp and diced

In a small mixing bowl, whisk together the mayonnaise, sugar, soy sauce, and vinegar.  Chill.

Bring 4 cups water to a rolling boil.  Put the broccoli florets in a colander and pour the water slowly over them to blanch.  When cool, break apart larger florets so they are all a similar size.

Combine florets with Craisins and oranges, if using, and enough dressing to lightly coat.  Cover and refrigerate until ready to serve.

Just before serving, fold in pecans, green onion, and bacon.

Makes 10 servings

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