Toasted Pecan-and-Broccoli Salad

Serve this yummy salad alongside beef or chicken for a sweet and tangy side.

Yield: Makes 10 servings (serving size: 3/4 cup)
Recipe from Southern Living

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Recipe Time

Prep Time:
Bake: 8 Minutes
Chill: 2 Hours

Nutritional Information

Amount per serving
  • Calories: 175
  • Calories from fat: 0.0%
  • Fat: 11g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 5.6g
  • Polyunsaturated fat: 3.3g
  • Protein: 3.8g
  • Carbohydrate: 16.5g
  • Fiber: 2.6g
  • Cholesterol: 12mg
  • Iron: 0.8mg
  • Sodium: 266mg
  • Calcium: 38mg


  • 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


  1. 1. Place chopped pecans in a single layer in a shallow pan.
  2. 2. Bake at 350° for 6 to 8 minutes or until lightly toasted, stirring occasionally.
  3. 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.
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