Loaded Broccoli, Dill & Pecan Salad
 
Ingredients
  • 1 pound broccoli crowns, cut into florets
  • 1 quart of cherry tomatoes, halved
  • 1 cup of pecans
  • ½ cup raisins
  • 8 ounces of steamed edamame ( I just use the steamable bag)
  • Dressing:
  • 3 tsp Saucy Mama Tarragon and Lemon Mustard
  • ¼ cup EVOO
  • ⅛ cup pecan oil ( or you can use EVOO)
  • 2 tsp peach white balsamic or apple cider vinegar
  • pinch of salt and pepper (about ½ tsp)
  • 2 tsp dill (start with 2 tsp taste and see if you want to add another at the most. Some people aren't as keen to dill as others)
  • For the Pecans:
  • 6 TBSP butter, melted
  • 3 tsp Panola All Purpose Marinade or Worcestershire sauce
  • ½ tsp pepper and salt each
Instructions
  1. For the Pecans: mix together the all the ingredients then toss with the pecans. Place pecans on a roasting pan and bake in the oven at 300 for 30 minutes. Remove and set aside to cool. Once cool, roughly chop the pecans.
  2. Meanwhile, bring a large pot of water to a boil and quickly add the broccoli in batches and boil until bright green, 1 to 2 minutes. Add to a colander in the sink and run with cold water to stop cooking. Drain well and place in a large bowl.
  3. Combine the pecans with the broccoli, tomatoes, raisins and steamed edamame. Whisk together your dressing ingredients and toss with the salad. Keep at room temperature until time to eat!
Recipe by Kitchen Belleicious at https://kitchenbelleicious.com/2014/01/07/loaded-broccoli-dill-pecan-salad/