Gene’s Broccoli Pecan Salad


  • 2 to 3 heads Broccoli
  • ¾ cup pecans
  • ½ cup golden raisins
  • Salt and pepper to taste

Dressing Ingredients

  • 1 cup good mayonnaise
  • ¼ cup white wine vinegar
  • 5 tablespoons granulated sugar


Use 2 to 3 heads of Broccoli, depending on their size. Wash the Broccoli, shaking off excess water. Remove the thick stalks and cut into chunky bite-sized pieces. Briefly toast the pecans in a skillet to release their nutty goodness. Rough chop the toasted pecans to yield ½ to ¾ cup. In a small bowl, whisk together the dressing ingredients, adding salt and pepper to taste. In a large bowl, combine the Broccoli florets, chopped pecans and golden raisons. Pour the dressing over the Broccoli salad, mixing to coat well. Chill until use~for up to four days~but it will likely be gobbled up immediately!