Broccoli Salad

(recipe serves 4-6)

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1 package of broccoli florets
1 package of baby carrots, peeled and sliced thin on the diagonal
Half of a red onion, thinly sliced, rinsed and dried
1/2 C of golden raisins
4 strips of applewood smoked bacon, cooked crisp and chopped
3/4 cup of toasted pecan pieces
Zesty French Dressing
Salt and pepper to taste

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Fill a mixing bowl with ice water. Add broccoli florets to a pot of salted, boiling water. Leave in the pot just until the vibrant green color occurs. Using a slotted spoon, immediately remove broccoli to the ice bath. Thoroughly chill. Remove florets from the ice bath and place them on a towel-lined sheet pan.  Place in the refrigerator for thorough drying. Once broccoli is dry, slice it thinner and combine it with the remaining ingredients. Dress with Zesty French dressing and season with cracked pepper and salt. Serve immediately. If holding, leave off bacon and pecans and add those prior to service.

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