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

Steps

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