Toasted Pecan and Broccoli Salad

My library puts their new, nonfiction books right by the checkout so nearly every time I go, I end up browsing the new cookbooks. Even though farmers market season is still a few months away, Southern Living Farmers Market Cookbook caught my eye.

Broccoli happened to be on sale that week so I tried out this salad. It was great and absolutely made me wish summer was closer!

Toasted Pecan and Broccoli Salad
(from Southern Living Farmers Market Cookbook)

3 heaping T. chopped Pecans
1/2 c. mayonnaise
3 T. sugar
1 T. cider vinegar
3/4 lb. fresh broccoli florets, chopped
2 T. chopped red onions
3 heaping T. dried cranberries
2 slices of bacon, cooked and crumbled

Preheat oven to 350F degrees. Place chopped pecans in a single layer in a shallow pan. Bake for 5-8 minutes or until lightly toasted, stirring occasionally.

Stir together mayonnaise, sugar and vinegar in a large bowl. Add broccoli, onion and cranberries and gently toss to coat. Cover at chill at least 2 hours.

Sprinkle with bacon and pecans just before serving.

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