Yield: 1 servings
|1 pack||Fresh broccoli|
|½ cup||Red onion|
Combine mayonnaise, sugar, vinegar to make the dressing and refrigerate overnight before mixing with broccoli. Combine remaining ingredients and serve with the dressing, cold. Pecans may be substituted for walnuts.
Note: This recipe appeared in the Waycross Journal-Herald 17th Annual Cookbook, Friday, November 16, 1990. It won third place and was submitted by Ms. Barbara E. Fowler of Waycross, Georgia.