Broccoli Pecan Salad

Special thanks to: MS, Breesport, NY Servings: 6 Directions: Ingredients: 1/3 cup sugar 1/4 cup vinegar 1 cup mayonnaise 4 Broccoli heads 4 Strips of bacon 1 Red onion 1/2 cup cheddar cheese finely grated 1/2 cup (or more) pecan halves Directions: Stir together first three ingredients and chill in refrigerator. Cut broccoli crowns into little bite-size pieces or smaller preferably. Add sliced onions, chopped bacon pieces and finely shredded cheese. Toss with chilled dressing mix an hour before serving. Sprinkle with pecan halves. Special Notes: Great for a dish-to-pass or a holiday salad! Recipe Name: Brussel sprouts-pecan-garlic stir fry Special thanks to: SF, Grand Ledge, MI Servings: 4 Directions: Ingredients: 1 lb. firm, medium sized Brussel sprouts 2 tablespoons butter 2 to 4 cloves fresh garlic 1/4 cup chopped Surratt Farms pecans Salt and pepper Trim and clean brussel sprouts. Boil on medium high heat until just tender, about 8 to 12 minutes. While the sprouts are cooking, melt 2 tablespoons of butter in a medium frypan. Crush or press 2 to 4 cloves of fresh garlic into the butter. Drain brussel sprouts and add to butter and garlic mixture along with 1/4 cup chopped pecans. Cook over medium heat until slightly browned, tossing and stirring frequently. Salt and pepper to taste. Serve immediately. Special Notes: These are delicious! A big hit with many people who have never eaten Brussel sprouts before and thought they never would like them.

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