Adapted from CatHead’s BBQ in San Francisco.
Ingredients:
3/4 pound small broccoli florets
1/2 large red onion, thinly sliced
1/2 cup golden raisins
2 tablespoons red wine vinegar
2 teaspoons yellow mustard
1/2 cup canola oil
1 1/2 tablespoon sugar
1/2 cup toasted pecans, chopped
Salt and pepper to taste
Directions:
1. Place the broccoli in a large bowl, add the onion and raisins, set aside
2. In a small bowl, combine: vinegar, mustard, oil, sugar, season with salt and pepper to taste
3. Add dressing to the broccoli mixture
4. Cover and refrigerate at least 2 hours, the longer the better
5. When serving, toss pecans with salad
