Broccoli Salad

📝 Ingredients

• 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)

👨‍🍳 Instructions

1. 1To 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. 2Clean the broccoli and separate the florets into bite-size pieces, removing most of the stem.
3. 3Dressing: In a large bowl whisk together mayonnaise, granulated sugar, apple cider vinegar, salt, granulated garlic, onion powder and black pepper.
4. 4To the bowl add broccoli florets, shredded cheddar cheese, red onion, bacon, raisins (or cranberries), toasted pecans, red bell pepper and green onions.
5. 5Gently 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. 6To Serve: Mix well then pour into a serving dish and garnish with reserved bacon and pecans.
7. 7Store broccoli salad chilled in the refrigerator for up to 4 days.