Broccoli Salad with Bacon and Korean Spice Pecans

Ingredients for the Salad
12 oz Bacon, diced and cooked until crispy
2 heads Broccoli, cut into small florets, stems grated
1 cup Dried Cranberries
1 cup Cheddar Cheese, grated
1/3 cup Red Onion, sliced
4 oz Korean Spice Pecans

For the Dressing
1 ¼ cups Mayonnaise
1 Lemon, zested
1 Lemon, juiced
2 tbsp. White Vinegar
1 ¼ tsp. Kosher Salt
½ tsp. Black Pepper
¼ tsp. Dry Mustard
1/8 tsp. Cayenne Pepper

Method
1. Chop the bacon into small pieces, fry in a skillet until crispy. Scoop out of the grease
onto a plate lined with a paper towel. Discard grease.
2. Mix all the salad ingredients except the Korean Spice Pecans in a large bowl, set aside.
3. In a medium bowl combine all the ingredients for the dressing in a bowl and stir with a
whip until everything is incorporated.
4. Pour the dressing over the broccoli and mix until everything is well coated in the
dressing. Add in the Korean Spice Pecans* right before serving.

*This salad also pairs well with Original Spice Killer Pecans or Smokin’ Pecans.