Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe by Southern Living May 2007

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Recipe Summary test

prep:
15 mins
bake:
8 mins
chill:
2 hrs
total:
2 hrs 23 mins
Yield:
Makes 10 servings (serving size: 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place chopped pecans in a single layer in a shallow pan.

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  • Bake at 350° for 6 to 8 minutes or until lightly toasted, stirring occasionally.

  • 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.

Nutrition Facts

175 calories; fat 11g; saturated fat 1.5g; mono fat 5.6g; poly fat 3.3g; protein 3.8g; carbohydrates 16.5g; fiber 2.6g; cholesterol 12mg; iron 0.8mg; sodium 266mg; calcium 38mg.
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