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Broccoli Salad

Broccoli Salad

Broccoli Salad

  • 2 heads broccoli, cut into florets (about 6 cups)
  • 1/2 cup Sunnyland Toasted Pecan Halves, coarsely chopped
  • 1/3 cup dried cranberries
  • 1/2 cup buttermilk, well shaken
  • 1/2 cup mayonnaise
  • 2 Tbsp cider vinegar
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1/2 small red onion, finely chopped
  • Freshly ground black pepper

Directions:

  1. To make Broccoli Salad, begin by cutting florets into thin slices, slicing from stem to the floret top.
  2. Toss sliced broccoli with pecans and cranberries in a large bowl.
  3. Whisk together buttermilk, mayo, vinegar, sugar and salt until smooth in a separate bowl.
  4. Stir onion and let mellow in the dressing for 10 minutes.
  5. Pour dressing over broccoli mixture and add a generous amount of black pepper.
  6. Stir the salad until the broccoli is evenly coated with dressing.
  7. Serve immediately, or keep covered in the refrigerator for up to 3 days.

Featured Image

Recipe Credit: Bronwyn Hinton/Georgia Pecan Growers Association
Photo Credit: Todd Stone

Fresh and crisp, this broccoli salad puts Sunnyland's toasted pecan halves on display.

Tags: Soups and Salads, Pecan Recipes

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