If you have leftovers, toss them with pasta for lunch the following day.
Set a large bowl of ice water by the stove.
Add broccoli, cover and cook until tender-crisp, 3 to 4 minutes.
Using a slotted spoon, transfer the broccoli to the ice bath to cool, about 2 minutes.
Drain well and pat dry with a clean towel.
Whisk oil, vinegar, thyme, honey, mustard and salt in a large bowl.
Add onion and the broccoli; toss to coat.
Let stand at room temperature for 15 minutes.
Add Parmesan and pecans to the salad, toss gently and serve.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
