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Broccoli-Pecan Salad

Servings 8 people

Ingredients

  • 6 cups chopped broccoli florets and stems about 1 pound
  • 5 slices nitrate-free turkey or pork bacon optional
  • 1/2 cup chopped pecans
  • 1/2 cup finely chopped onions
  • 1 cup dried sour cherries
  • 1/2 cup reduced-fat buttermilk
  • 3 tablespoons mayonnaise
  • 1 teaspoon sugar
  • 3 tablespoons rice vinegar

Instructions

  • Blanch broccoli in boiling water for 1 minute. Drain; spray with cold water to stop cooking. Place in a 6-cup serving bowl.
  • If using bacon, fry in a skillet until crisp. Remove bacon from pan, cool, and chop. Drain all but 1 tablespoon bacon fat from pan. (If not using bacon, add 1 tablespoon olive oil to pan.) Add pecans and onions. Sauté until pecans are toasted and onions are opaque, 6–8 minutes. Stir bacon, pecans, and onions into broccoli. Add cherries.
  • In a small bowl, whisk together buttermilk, mayonnaise, sugar, and rice vinegar until smooth. Pour over broccoli-pecan mixture and toss to coat. Chill.