Wednesday, November 26, 2008

Fresh Broccoli Salad With Craisins And Pecans

Our Thanksgiving involves lots of extended family mounds and mounds of food. Far more than we can all eat. Many of the dishes are traditional and must be there. So when I try a new recipe, & get requests for a repeat, I'm there to please. So here is the recipe for the broccoli salad I'll be taking to Mom's house for Thanksgiving. I use the Craisins.

Fresh Broccoli Salad With Craisins And Pecans

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

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.

Source: Anne Greer McCann, Take Home Miracles
Published in The Dallas Morning News on May 8, 2007

1 comment:

  1. I love your twist on this recipe--the craisins and the orange slices sound delish! I have a real weakness for broccoli salad. Yum!


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