Toasted Pecan-and-Broccoli Salad

Southern Living
Serve this yummy salad alongside beef or chicken for a sweet and tangy side.
Makes 10 servings (serving size: 3/4 cup)


+ Add To Shopping List
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


Prep: 15 Minutes
Bake: 8 Minutes
Chill: 2 Hours

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.

Created date

April 2007

Nutritional Information

Calories 175
Caloriesfromfat 0.0 %
Fat 11 g
Satfat 1.5 g
Monofat 5.6 g
Polyfat 3.3 g
Protein 3.8 g
Carbohydrate 16.5 g
Fiber 2.6 g
Cholesterol 12 mg
Iron 0.8 mg
Sodium 266 mg
Calcium 38 mg