Options

Format:
Include:
PRINT
See more
Toasted Pecan-and-Broccoli Salad

Toasted Pecan-and-Broccoli Salad

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

Southern Living MAY 2007

  • Yield: Makes 10 servings (serving size: 3/4 cup)
  • Prep time:15 Minutes
  • Bake:8 Minutes
  • Chill:2 Hours

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

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
advertisement

Go to full version of

Toasted Pecan-and-Broccoli Salad recipe

advertisement