Toasted Pecan-and-Broccoli Salad

Prep: 15 min., Bake: 8 min., Chill: 2 hr. Serve this yummy salad alongside beef or chicken for a sweet and tangy side.

Yield: Makes 10 servings (serving size: 3/4 cup)

Ingredients

• 1/3  cup  chopped pecans
• 1  cup  light mayonnaise
• 1/3  cup  sugar
• 2  tablespoons  cider vinegar
• 1 1/2  pounds  fresh broccoli florets, chopped*
• 1/4  cup  chopped red onion
• 1/3  cup  sweetened dried cranberries or raisins
• 4  cooked reduced-fat bacon slices, crumbled

Preparation

1. Place chopped pecans in a single layer in a shallow pan.

2. Bake at 350° for 6 to 8 minutes or until lightly toasted, stirring occasionally.

3. Stir together mayonnaise, sugar, and vinegar in a large bowl; add broccoli, onion, and cranberries, gently tossing to coat. Cover and chill 2 hours. Sprinkle with bacon and pecans just before serving.

*2 (12-oz.) packages fresh broccoli slaw may be substituted.

Nutritional Information

Calories:

175 (0.0% from fat)

Fat:

11g (sat 1.5g,mono 5.6g,poly 3.3g)

Protein:

3.8g

Carbohydrate:

16.5g

Fiber:

2.6g

Cholesterol:

12mg

Iron:

0.8mg

Sodium:

266mg

Calcium:

38mg