* Exported from MasterCook *
Broccoli, Sweet Onion and Georgia Pecan Salad *
Recipe By :
Serving Size : 6 Preparation Time :0:20
Categories : Salads Tnt
Vegetables
Amount Measure Ingredient -- Preparation Method
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1 large bunch broccoli
tough stem ends removed
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)
2 boiled eggs -- diced
1/4 cup raisins
1/2 cup Georgia pecan halves
--Dressing:
1 1/2 tablespoons sugar
2 tablespoons white wine vinegar or rice vinegar
1 teaspoon soy sauce
1 clove garlic -- minced
1/2 teaspoon coarsely ground black pepper
1 tablespoon vegetable or light olive oil
2 tablespoons mayonnaise
Preparation:
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 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 degrees for 5-7 minutes while you prepare rest of salad. For 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. (I left out the raisins, personally)
Originally by the Georgia Pecan Commission, modified somewhat by Keri Cathey 9-2-2004. This was VERY good!
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Broccoli, Sweet Onion and Georgia Pecan Salad *
Recipe By :
Serving Size : 6 Preparation Time :0:20
Categories : Salads Tnt
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large bunch broccoli
tough stem ends removed
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)
2 boiled eggs -- diced
1/4 cup raisins
1/2 cup Georgia pecan halves
--Dressing:
1 1/2 tablespoons sugar
2 tablespoons white wine vinegar or rice vinegar
1 teaspoon soy sauce
1 clove garlic -- minced
1/2 teaspoon coarsely ground black pepper
1 tablespoon vegetable or light olive oil
2 tablespoons mayonnaise
Preparation:
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 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 degrees for 5-7 minutes while you prepare rest of salad. For 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. (I left out the raisins, personally)
Originally by the Georgia Pecan Commission, modified somewhat by Keri Cathey 9-2-2004. This was VERY good!
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