Broccoli, Sweet Onion and Pecan Salad

[Guest guest]

" Angie Phillips " <angtex@xxxxxxx

X-posted to SDA-veg-recipes

 

This assembles quickly, and is a bright and tangy mixture. ;-)Angie

 

@@@@@

Broccoli, Sweet Onion and Pecan Salad

Source: Lei

 

1 large bunch broccoli, tough stem ends removed

1/2 cup pecan halves

1 tbsp sugar (or equivalent sweetener of choice)

2 tbsp white wine vinegar or rice vinegar

1/2 tsp soy sauce

1 clove garlic, minced

1/2 tsp coarsely ground black pepper

1 tbsp vegetable or light oil

1 tbsp mayonnaise (or substitution of choice, I use Nayonnaise)

1/2 cup Vidalia or other sweet onion, cut into thin slices

1/4 cup julienned sweet red pepper, cut into matchsticks

1/4 cup raisins

 

Heat oven to 350 F. Separate broccoli into florets. Slice the tender stalks

crosswise into thin coin shapes. Bring a 2-quart saucepan half full of

lightly salted water to a boil. Toss in broccoli pieces and blanch for 30

seconds, then drain quickly and immerse them in a bowl of ice water. Drain

again and chill. Meanwhile, spread pecan halves on a baking sheet and toast

them in the oven for 5-7 minutes while you prepare the rest of the salad.

 

To make 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 well. Scatter toasted pecans on top.

Makes 6 servings.

 

~ Pray for Peace ~

http://www.Christian-Vegan-Cooking