Broccoli salad with bacon and pecans
Broccoli salad with mayonnaise, raisins and bacon, left to rest overnight in the refrigerator. Times estimated by artificial intelligence.
Active time35 min
Cooking10 min
Total9 hResting : 8 h
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Ingredients
- 7 cups of broccoli
- 1 red onion
- 1 apple — optional
- 7 slices of bacon
- 1 cup of mayonnaise
- half a cup of pecans
- 1 cup of raisins
- 2 tbsp sugar
- 1 tbsp cider vinegar
Preparation
Cook the bacon in a frying pan for 8 to 10 minutes until crisp. Drain on kitchen paper and crumble.
7 slices of bacon- frying pan
- kitchen paper
Wash the broccoli and divide it into very small florets to measure 7 cups. Peel and chop the red onion and roughly chop the pecans. Cover the raisins with boiling water for 10 minutes, then drain. If using the apple, wash and dice it.
7 cups of broccoli1 red onion1 apple — optionalhalf a cup of pecans1 cup of raisins- knife
- bowl
- colander
Whisk together the mayonnaise, sugar and cider vinegar.
1 cup of mayonnaise2 tbsp sugar1 tbsp cider vinegar- mixing bowl
- whisk
In a large salad bowl, mix the broccoli, bacon, onion, raisins, pecans and, if desired, the apple. Mix in the dressing thoroughly.
- large salad bowl
- spoon
Cover and leave to rest for 8 hours in the refrigerator, then stir before serving.
- lid
- refrigerator
Allergens
- Eggs
- Mustard
- Tree nuts
Sources and credits
Photo: Jonathunder · Source · CC BY-SA 3.0 · Own work
Recipe translated and adapted from Wikibooks and its contributors, under CC BY-SA 4.0.
- Adaptation éditoriale : Relecture éditoriale FR/EN/ES/DE : correction des défauts constatés et clarification des étapes. Relecture IA déléguée par Roch, aucun essai en cuisine.
Estimated times.