Broccoli Salad with Pineapple, Bacon and Spiced Pecans
Description
This beautiful, colorful salad starts with chunks of pineapple, broccoli, red onion, red grapes, Cheddar cheese, bacon, and toasted, spiced pecans in a rich, creamy mayonnaise dressing. It keeps its crispy texture for days in the refrigerator and can be m
Ingredients
16 oz. Signature Farms Thick Cut Hickory Smoked Bacon
1 c. raw pecan halves
1 T. butter
1 t. Signature SELECT Sweet & Smoky BBQ Rub
1 lb. broccoli florets, chopped into bite sized pieces, plus some of the stems
1 small red onion, small dice
1 c. freshly diced pineapple
1 c. halved red grapes
8 oz. Cheddar cheese, cut in small cubes
Dressing:
1 c. mayonnaise with extra virgin olive oil
1 T. sugar added to mayonnaise, optional for a sweeter dressing
2 T. white wine vinegar
2 t. honey mustard
3 T. reserved bacon grease, optional
salt and freshly ground black pepper, to taste
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; bake 25 minutes or until crisp. Reserve 3 T. of the bacon fat; place the bacon on a paper towel lined plate to drain; chop or crumble.
Put pecan halves in a skillet over medium heat; toast, stirring almost constantly, for about 5 minutes or until they give off an aroma and start to turn brown. Add butter and spice rub; cook and stir for 2 minutes; set aside to cool.
Put the broccoli, red onion, pineapple, grapes, and cheese in a large bowl; add bacon and pecans.
Whisk mayonnaise, vinegar and honey mustard together with the bacon fat if you are using; add salt and pepper, to taste.
Toss the salad with the dressing, you may not need all of it. Cover and refrigerate until needed.
Just before serving, toss the salad again, add more dressing if needed, and season with more salt and pepper if necessary.
8 servings.