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BROCCOLI - Broccoli Salad With Craisins and Pecans
Nb persons: 10
Yield:
Preparation time:
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Fresh Broccoli Salad With Craisins and Pecans DMN: 28 November 2010 Ingredients | |
¾ cup | mayonnaise |
¼ cup | sugar |
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 | bacon, cooked crisp and diced |
Directions
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.
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