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Spam Broccoli Pecan Salad

Spam Broccoli Pecan Salad recipe image
This unique salad brings together the salty, savory crunch of browned SPAM with the fresh bite of blanched broccoli and crisp radishes. The dressing is a bright blend of white wine vinegar, olive oil, and a hint of sweetness from sugar, balanced by pungent garlic and dry mustard. Toasted pecans add a rich, nutty texture that contrasts beautifully with the tender vegetables. It&# 226;€™s a comforting yet refreshing dish that works wonderfully for potlucks, picnic baskets, or as a hearty side dish for a summer barbecue. The flavors meld beautifully when chilled, making it a perfect make-ahead option for busy weeknights or casual gatherings.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 215.0
Dietary: Gluten-free, Vegetarian
Description
This unique salad brings together the salty, savory crunch of browned SPAM with the fresh bite of blanched broccoli and crisp radishes. The dressing is a bright blend of white wine vinegar, olive oil, and a hint of sweetness from sugar, balanced by pungent garlic and dry mustard. Toasted pecans add a rich, nutty texture that contrasts beautifully with the tender vegetables. It&# 226;€™s a comforting yet refreshing dish that works wonderfully for potlucks, picnic baskets, or as a hearty side dish for a summer barbecue. The flavors meld beautifully when chilled, making it a perfect make-ahead option for busy weeknights or casual gatherings.
Ingredients
  • 1 can (12 oz) SPAM Luncheon Meat, cut into strips
  • 3/4 lb Broccoli, broken into florets, blanched
  • 1/4 lb Cheddar cheese, cut into matchstick-size pieces
  • 1/2 cup Thinly sliced radishes
  • 1/4 cup White wine vinegar
  • 3 tbsp Olive oil
  • 2 tbsp Sugar
  • 1 clove Garlic, minced
  • 1/2 tsp Dry mustard
  • 1/4 cup Toasted pecans
Directions
  1. 1
    Cut the SPAM into thin strips.
  2. 2
    Heat a skillet over medium heat and sauté the SPAM strips until lightly browned and crispy. Remove from heat and set aside.
  3. 3
    In a large mixing bowl, combine the blanched broccoli florets, browned SPAM, cheddar cheese matchsticks, and sliced radishes.
  4. 4
    In a small bowl, whisk together the white wine vinegar, olive oil, sugar, minced garlic, and dry mustard until the sugar is dissolved and the dressing is emulsified.
  5. 5
    Pour the dressing over the SPAM and broccoli mixture and toss gently to coat all ingredients evenly.
  6. 6
    Cover the bowl with plastic wrap and refrigerate for 1 hour to allow the flavors to meld.
  7. 7
    Just before serving, stir in the toasted pecans to maintain their crunch.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 215.0kcal
% Daily Value *
Total Fat 12.0g19%
Saturated Fat 4.0g20%
Cholesterol 62.0mg21%
Sodium 542.0mg23%
Total Carbohydrate 9.0g3%
Dietary Fiber 0.5g2%
Sugars 4.0g
Protein 18.0g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Blanching the broccoli helps retain its vibrant green color and provides a tender-crisp texture. Be sure to cool the broccoli completely in ice water before adding it to the salad to prevent wilting.

For best results, toast the pecans in a dry skillet over medium heat for 2-3 minutes until fragrant, but watch closely to avoid burning.

This salad can be stored in the refrigerator for up to 2 days. Add the pecans only right before serving to keep them crunchy.

Keywords: spam, broccoli, pecans, salad, radishes, cheddar cheese, vinegar dressing, garlic, olive oil, chilled salad, potluck, picnic, side dish, toasted nuts, luncheon meat
Read it online: https://www.chefs-mate.com/recipe/spam-broccoli-pecan-salad/