Broccoli-Pecan Salad
  • 6cups chopped broccoli florets and stemsabout 1 pound
  • 5slices nitrate-free turkey or pork baconoptional
  • 1/2cup chopped pecans
  • 1/2cup finely chopped onions
  • 1cup dried sour cherries
  • 1/2cup reduced-fat buttermilk
  • 3tablespoons mayonnaise
  • 1teaspoon sugar
  • 3tablespoons rice vinegar
  1. Blanch broccoli in boiling water for 1 minute. Drain; spray with cold water to stop cooking. Place in a 6-cup serving bowl.
  2. If using bacon, fry in a skillet until crisp. Remove bacon from pan, cool, and chop. Drain all but 1 tablespoon bacon fat from pan. (If not using bacon, add 1 tablespoon olive oil to pan.) Add pecans and onions. Sauté until pecans are toasted and onions are opaque, 6–8 minutes. Stir bacon, pecans, and onions into broccoli. Add cherries.
  3. In a small bowl, whisk together buttermilk, mayonnaise, sugar, and rice vinegar until smooth. Pour over broccoli-pecan mixture and toss to coat. Chill.