Ensalada de brócoli

Ingredientes

• 1/2 cup toasted chopped pecans or walnut pieces
• Dressing:
• 1 cup mayonnaise
• 1/4 cup sugar
• 2 Tbsp apple cider vinegar
• 1 tsp salt
• 1 tsp granulated garlic or garlic powder
• 1/2 tsp onion powder
• 1/4-1/2 tsp ground black pepper
• Broccoli Salad:
• 4 cups fresh broccoli florets (stems trimmed and florets separated)
• 1 cup shredded sharp cheddar cheese
• 6 slices bacon (cooked and crumbled)
• 1 small red onion (finely diced)
• 1/2 cup dried cranberries or golden raisins [optional]
• 1/4 cup finely diced red bell pepper (or one 2 oz jar of pimentos, drained)
• 2 Tbsp finely chopped green onions (or 1 Tbsp snipped chives)

Preparación

1. 1

   To Toast the Pecans: Preheat the oven to 350°F. Spread chopped pecans on a sheet pan in a single layer. Roast for 6-8 minutes until fragrant, set aside to cool.

2. 2

   Clean the broccoli and separate the florets into bite-size pieces, removing most of the stem.

3. 3

   Dressing: In a large bowl whisk together mayonnaise, granulated sugar, apple cider vinegar, salt, granulated garlic, onion powder and black pepper.

4. 4

   To the bowl add broccoli florets, shredded cheddar cheese, red onion, bacon, raisins (or cranberries), toasted pecans, red bell pepper and green onions.

5. 5

   Gently toss to evenly coat with the dressing reserving a small amount of bacon and pecans for garnishing. Cover and chill for at least 4-6 hours before serving.

6. 6

   To Serve: Mix well then pour into a serving dish and garnish with reserved bacon and pecans.

7. 7

   Store broccoli salad chilled in the refrigerator for up to 4 days.