Broccoli Salad with Pineapple and Bacon
Recipes Quick and Easy Salad Seasonal cooking Side-dish
Description
You will love all of the bright colors and flavors in this delicious summer salad. It's a classic broccoli salad that is pumped up with fresh pineapple, pecans, Cheddar cheese and a wonderful dressing.
Ingredients
16 oz. package thick cut hickory smoked bacon
1 c. raw pecan halves
1 T. butter
1 t. sweet and smoky BBQ rub
1 lb. broccoli crowns, chopped into bite sized pieces, with some of the stems
1 small red onion, small dice
1 c. diced fresh pineapple
1 c. halved red grapes
8 oz. Cheddar cheese, cut in small cubes
Dressing:
1 c. mayonnaise with olive oil
2 T. white wine vinegar
2 t. honey mustard
3 T. reserved bacon grease, optional
salt and freshly ground black pepper, to taste
1 T. sugar, optional, added to mayonnaise mixture if a sweet dressing is preferred
Directions
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Preheat oven to 350 degrees. Line a baking sheet with aluminum foil.
Arrange the bacon strips in a single layer on the prepared baking sheet; bake for 25 minutes, or until crisp. Reserve 3 T. of the bacon fat; set aside the bacon to drain on paper towels; crumble.
Put pecan halves in a skillet over medium heat; toast, stirring constantly, for about 5 minutes, or until they give off an aroma and start to turn brown. Add the butter and the spice rub; cook and stir for 2 minutes more; set aside to cool.
Put broccoli, red onion, pineapple, grapes and cheese in a large bowl; add bacon.
Whisk mayonnaise, vinegar and honey mustard together with the bacon fat if using. Season with salt and pepper, to taste.
Toss salad with dressing. (You may not need all of it.) Cover; refrigerate until needed. Refrigerate left over dressing.
Just before serving, toss the salad, add nuts; add more dressing if needed, and season with more salt and pepper, if necessary.
8 servings.
*This salad can be made 24 hours in advance.
Prep Time
Cook Time
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