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Toasted Pecan-and-Broccoli Salad

Prep time 15 mins
Bake time 8 mins
Chill time 2 hrs
Yield Makes 10 servings (serving size: 3/4 cup)
Serve this yummy salad alongside beef or chicken for a sweet and tangy side.

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

Nutrition 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

How to Make It

  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.

  4. *2 (12-oz.) packages fresh broccoli slaw may be substituted.