Prep: 15 min., Bake: 8 min., Chill: 2 hr. Serve this yummy salad alongside beef or chicken for a sweet and tangy side.
YIELD: SERVINGS (SERVING SIZE )
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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 |
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Instructions:
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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