From, "At Your Service Southern Recipes, Places and Traditions," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
Cut the broccoli florets into bite-sized pieces. Peel the broccoli stems and cut into thin strips. Cut the onion into thin slices and separate into rings. Cook the bacon in a skillet until crisp; drain. Crumble the bacon. Combine the mayonnaise, sugar, and red wine vinegar in a small bowl and mix well.
To assemble, combine the broccoli, onion rings, bacon, raisins and pecans in a large salad bowl. Add the dressing and toss gently to evenly coat. Chill, covered, until ready to serve.
SERVES: 8
- 2 heads broccoli
- 1 medium red onion
- 8 slices bacon
- 1 cup mayonnaise
- 1/2 cup sugar
- 3 Tablespoons red wine vinegar
- 1/2 cup raisins
- 1 cup pecans, chopped
Cut the broccoli florets into bite-sized pieces. Peel the broccoli stems and cut into thin strips. Cut the onion into thin slices and separate into rings. Cook the bacon in a skillet until crisp; drain. Crumble the bacon. Combine the mayonnaise, sugar, and red wine vinegar in a small bowl and mix well.
To assemble, combine the broccoli, onion rings, bacon, raisins and pecans in a large salad bowl. Add the dressing and toss gently to evenly coat. Chill, covered, until ready to serve.
SERVES: 8
