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Broccoli Salad Recipe for Two with Pecans and Vidalia Dressing

This broccoli salad recipe for two is a breeze to make. Start it in the morning and add the finishing touch of pecans just before serving. Make a double batch of the vidalia dressing and keep it on hand for another small salad.


  • 1 small broccoli bunch
  • 2 t sugar
  • 1 T white wine vinegar
  • 1/4 t soy sauce
  • 1 garlic clove minced
  • 1/4 t pepper
  • 1 T olive oil
  • 2 t mayonnaise
  • 1/4 C sweet Vidalia onion chopped
  • 1/4 C red bell pepper chopped
  • 1/2 C pecan halves toasted


  • If you will be toasting the pecans, pre-heat oven to 350 F.
  • Cut away tough broccoli stems and separate into florets.
  • Blanch the florets for 30 seconds by placing them into a pan of rapidly boiling water.
  • Drain quickly and place florets into a bowl of ice-cold water. Drain again and chill the broccoli in the refrigerator while making dressing.
  • Put sugar into a bowl, add the vinegar and whisk until mixed well together. Add soy sauce and wisk gently.
  • Add garlic and pepper. Stir well.
  • Add oil and mayonnaise and whisk until dressing is smooth.
  • Toss florets with onion and peppers. Add dressing and toss again to cover salad.
  • Arrange the pecans in a single layer on an ungreased baking sheet. Place in oven for 6 minutes, turning nuts few time to toast evenly.
  • Sprinkle pecans over the salad before serving.