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

Steps

1. Preheat oven to 350 degrees. Line a baking sheet with aluminum foil.
2. 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.
3. 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.