Broccoli Salad

I know, it's not really a salad kind of day today, being windy and cloudy and cold. I made this salad the other day when it was still nice out, however I think it can work for a fall day too due to the bacon and pecans. Ah, the magic of bacon and pecans.

BROCCOLI SALAD

Makes 4 servings

Soaking the onion in vinegar briefly mellows it out, which I prefer over onion breath. 

4 tbsp red wine vinegar, divided
4 tbsp low-fat mayo
salt and pepper to taste
1 large head broccoli
1/2 red onion, finely diced
3-4 slices bacon, depending on the thickness
1/3 cup pecans, roughly chopped

In a large bowl, whisk 2 tbsp vinegar, mayo, salt and pepper. Trim and discard any dry ends and leaves from broccoli stalk. Chop broccoli, including stalk, into small pieces- I used the slicing attachment on my food processor for this. Place in bowl with dressing.

In a small bowl, mix onion and 2 tbsp vinegar. Cook bacon in a pan, or in a 400 degree F oven on a rack, until crispy. Drain on paper towel and crumble into broccoli. Toast pecans in a dry pan over medium heat until lightly browned a fragrant. Add to broccoli. Strain onions from vinegar, discarding vinegar, and add onions to broccoli. Toss everything together and serve.