Broccoli Salad

A new and easy twist to the regular side salad.

Ingredients:

3 bunches of broccoli crowns, washed

1 small can mandarin oranges, drained, cut in half

½ cup golden raisins

3 scallions, sliced on the bias

½ cup toasted pecans

½ lb bacon, chopped

¾ cup Champagne Pear Vinaigrette

Directions:

Fry bacon in a small skillet until crispy. Remove and drain on paper towel.

Place pecans on a baking sheet and toast in a 350°F oven. Keeping a close watch so they do not burn, about 4-6 minutes. Remove from oven and put pecans on a plate. Once cooled enough to handle, roughly chop.

Cut broccoli into bite-size pieces and put in a bowl. Add mandarin oranges, golden raisins, scallions and pecans. Toss with Champagne Pear Vinaigrette and garnish with bacon.

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