Serve this yummy salad alongside beef or chicken for a sweet and tangy side.
Southern Living MAY 2007
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.
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Toasted Pecan-and-Broccoli Salad recipe
