Toasted Pecan-and-Broccoli Salad

By sandy_h

From Southern Living May 2007

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

Step 1

Place chopped pecans in a single layer in a shallow pan.

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.