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
A new and easy twist to the regular side salad.
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.