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Broccoli-Pecan Salad


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  • 1 small head of broccoli, cut into florets (save the stalks for another use) 1/4 cup dried cranberries or dried cherries
  • 1/2 of a medium red onion, minced
  • 1/2 cup toasted, chopped pecans
  • 4 tablespoons reduced-fat mayonnaise
  • 2 tablespoons sugar
  • 2 tablespoons nonfat milk
  • 2 teaspoons cider vinegar
  • 1/4 teaspoon salt



Step 1

TOSS the broccoli, cranberries, onion and pecans in a large serving bowl. WHISK together the mayonnaise, sugar, milk, vinegar and salt in a small bowl. Pour over the salad and toss to mix well. Cover and refrigerate at least 30 minutes before serving


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