1/3 cup chopped toasted 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 or 4 tablespoons of bacon bits
Placed pecans in a single layer in a shallow pan and 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.
Time: 2.25 hours Serves: 6-8
This is a great salad when you are tired of the traditional macaroni and potato salads. Very refreshing!