Broccoli, Sweet Onion & Georgia Pecan Salad
Salad Separate broccoli into florets. Slice tender stalks into thin crosswise coins. Bring a 2-quart saucepan half full of lightly salted water to a boil. Toss
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Ingredients
- 1 large bunch broccoli, tough stem ends removed
- 1/2 cup Georgia 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 (thin strips cut the length of matchsticks)
- 1/4 cup raisins
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