Broccoli-Pecan Salad
By mfengleb
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Ingredients
- 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
Details
Preparation
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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