Pecans are the most versatile tree nut — they can be eaten alone — raw, roasted or flavored — as a healthy, delicious snack or they can enhance almost any recipe as an ingredient. Pecans are perfect as a topping or ingredient in salads, vegetables, yogurt, oatmeal, sauces, breads and, of course, every kind of dessert. Store pecans in the freezer and have them on hand year-round.

Broccoli Salad

Broccoli Salad

Servings: 8 | Prep: N/A | Cook: N/A


2 heads broccoli, cut into florets and 1-inch peeled steam pieces (about 6 cups) 1/2 cup U.S. pecans, coarsely chopped and toasted 1/3 cup dried cranberries, coarsely chopped 1/2 cup buttermilk, shaken well 1/2 cup mayonnaise 2 tablespoons cider vinegar 1 teaspoon sugar 1/2 teaspoon salt 1/2 small red onion, finely chopped Freshly ground black pepper


Cut florets and peeled stems vertically into thin slices, slicing from stem to the floret top. Toss sliced broccoli with the pecans and cranberries in a large bowl. Whisk together buttermilk, mayo, vinegar, sugar and salt until smooth in a separate bowl. Stir in onion and let mellow in the dressing for 10 minutes. Pour dressing over broccoli mixture and add a generous amount of black pepper. Stir the salad until the broccoli is evenly coated with the dressing. Serve immediately, or keep covered in the refrigerator for up to 3 days.


Calories : Polyunsaturated : Total Carbohydrates :
Total Fat : Trans Fat : Dietary Fiber :
Cholesterol : Saturated Fat : Protein :
Monounsaturated Fat : Sodium :  

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