What You Need:
1 small broccoli bunch
1/2 C pecan halves, toasted
2 t sugar
1 T white wine vinegar
1/4 t soy sauce
1 garlic clove, minced
1/4 t pepper
1 T olive oil
2 t mayonnaise
1/4 C sweet Vidalia onion, chopped
1/4 C red bell pepper, chopped
How to Make It:
Fill a saucepan 2/3 full of water and place the pan over high heat.
Separate the broccoli into florets and cut away any tough stems.
Bring the water in the pan to a brisk boil.
Add the broccoli and blanch for 30 seconds.
Quickly drain the broccoli and place in a bowl filled with ice cold water.
Drain the broccoli again then place the bowl of broccoli into the refrigerator to chill while making the dressing.
Pour the sugar into a mixing bowl.
Pour the vinegar into the sugar and whisk until well combined.
Gently whisk in the soy sauce.
Add the garlic and pepper and stir until well incorporated.
Pour the oil into the bowl.
Add the mayonnaise and whisk until the dressing is smooth.
Remove the broccoli from the refrigerator.
Sprinkle the onion and peppers into the broccoli and toss to combine.
Pour the dressing over the top and toss again to cover.
Sprinkle the toasted pecans over the mixture just before serving.
Serves: 2
To toast pecans place them on an ungreased cookie sheet in a single layer.
Toast in a preheated 350 degree oven for 6 minutes, turning a couple times to ensure both sides of the pecans are toasted evenly.
