Curried Pecan Broccoli Salad

Curried Pecan Broccoli Salad
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WP_Post Object
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    [ID] => 7049
    [post_author] => 2
    [post_date] => 2015-08-17 09:28:41
    [post_date_gmt] => 2015-08-17 15:28:41
    [post_content] => 
    [post_title] => Curried Pecan Broccoli Salad
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    [post_name] => curried-pecan-broccoli-salad
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    [post_modified] => 2015-08-17 09:28:41
    [post_modified_gmt] => 2015-08-17 15:28:41
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    [guid] => http://llbalanced.com/?post_type=recipe&p=7049
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08.17
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TOTAL TIME :
8servings
INGREDIENTS
  • 1 large or 2 crown broccoli (chopped into 2 inch florets)
  • 1/4 cup high quality mayonnaise (such as Sir Kensington's or Spectrum Brand)
  • 2 tablespoons Dijon mustard
  • 1 tablespoon curry powder
  • 1 teaspoon sea salt (divided)
  • 2 teaspoons apple cider vinegar (sub red wine or white balsamic)
  • 1 generous tablespoon raw honey
  • 1/3 cup golden raisins
  • 1/3 cup chopped pecans (I prefer roasted and salted)
DIRECTIONS
  1. Prepare a large bowl filled with ice water. Heat 4 quarts water plus 1/2 teaspoon salt to boiling. When boiling, add broccoli florets and boil for 45 seconds (test quickly, it should be tender but not mushy).
  2. Use a strainer to remove broccoli and add immediately to ice water. Allow to cool 5 minutes then drain broccoli and pat dry. You want to remove as much moisture as possible. Add broccoli to a large bowl.
  3. In a small bowl, combine mayonnaise, dijon mustard, curry powder, sea salt, vinegar and honey. Whisk to incorporate. Pour sauce over cooked broccoli and add raisins and pecans. Stir mixture together. Cover and refrigerate 1 hour or overnight before serving.
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