Rose Cove Broccoli Salad

I saw this at the Rose Cove restaurant in Ogunquit, ME, and I thought I would try to duplicate. However, the description of the RC version just says "and our special home-made dressing" so I am improvising with the dressing. It just sounded good to me! Cooking time is chilling time.

• Ready In: 1 hr 10 mins
• Serves: 10

Ingredients

• For the salad

• 4  cups broccoli florets
• 1⁄2 cup red onion, thinly sliced
• 3⁄4 cup pistachios, shelled
• 3⁄4 cup feta cheese, crumbled

• For the aioli

• 1  cup mayonnaise
• 1 1⁄2 teaspoons  stonewall kitchen habanero mango  hot sauce
• 1  teaspoon  stonewall kitchen country ketchup
• 1⁄2 teaspoon garlic, minced

Directions

1. Blanch the broccoli florets, drain, and set aside.
2. To make the aioli, blend 1c mayonaise, 1.5 tsp stonewall kitchen habanero mango hot sauce, 1 tps stonewall kitchen country ketchup, and 1/2 tps minced garlic.
3. Combine the broccoli, onion, pistachios, feta cheese and aioli. Chill for 1 or more hours. Serve.