Broccoli Salad with Pineapple and Bacon
Broccoli Salad with Pineapple, Bacon and Spiced Pecans ~ This summer classic has an extra burst of sweetness from fresh pineapple, and lots of crunch from bacon and chili rubbed pecans.
Servings: 8 servings
Ingredients
- 16 ounces thick-cut hickory smoked bacon
- 1 cup raw pecan halves
- 1 tbsp butter
- 1 tsp sweet & smoky BBQ rub, I use Signature SELECT brand
- 1 pound broccoli crowns, chopped into bite sized pieces, chop some of the stems, too!
- 1 small red onion, cut in small dice
- 1 cup diced fresh pineapple
- 1 cup halved red grapes
- 8 ounces cheddar cheese, cut in small cubes
dressing
- 1 cup mayonnaise, Signature Kitchens Mayonnaise Dressing with Extra Virgin Olive Oil
- 2 tbsp white wine vinegar, I use Signature Kitchens
- 2 tsp honey mustard, I use Signature Kitchens
- 3 tbsp reserved bacon grease, optional
- salt and fresh cracked pepper, to taste
Instructions
- Set oven to 350 degrees F.
- Line a baking sheet with foil and arrange the bacon strips in a single layer. Cook for 25 minutes, or until crisp. Reserve 3 tablespoons of the fat, and set aside the bacon to drain on paper towels, then chop or crumble.
- Put the pecan halves in a skillet over medium heat and toast, stirring almost constantly, for about 5 minutes, or until they give off an aroma and start to turn brown. Add the butter and the spice rub and continue to cook and stir for 2 minutes more. Set aside to cool.
- Put the broccoli, red onion, pineapple, grapes, and cheese in a large bowl. Add the bacon and the nuts.
- Whisk the mayo, vinegar, and honey mustard together (along with the bacon fat, if you are using).
- Add salt and pepper to taste.
- Toss the salad with the dressing, you may not need all of it. Cover and refrigerate until needed.
- Just before serving, toss the salad again, add more dressing if needed, and season with more salt and pepper if necessary.
Notes
- This is a great salad to make ahead of time, up to 24 hours in advance.
- If you prefer a sweet dressing, add a tablespoon of sugar to the mayo.
Nutrition
Serving: 1 · Calories: 748 kcal · Carbohydrates: 15 g · Protein: 17 g · Fat: 70 g · Saturated Fat: 20 g · Polyunsaturated Fat: 20 g · Monounsaturated Fat: 25 g · Trans Fat: 0.2 g · Cholesterol: 86 mg · Sodium: 784 mg · Potassium: 455 mg · Fiber: 3 g · Sugar: 8 g · Vitamin A: 753 IU · Vitamin C: 62 mg · Calcium: 250 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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