Spicy Broccoli-Mango Salad

This vitamin-rich salad packs a sweet-hot punch!

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Servings 6

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( 5 ) Ratings

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Bake-Off® Contest 41, 2004

Deborah Phinney

Lakewood, Ohio

ingredients 10
Prep Time 25 min
Total Time 25 min

Ingredients

Sweet-Hot Pecans

4: teaspoons sugar

1/4: to 1/2 teaspoon ground red pepper (cayenne)

1/2: cup pecan halves, broken into coarse pieces

Dressing

2: (6-oz.) containers Yoplait® Original 99% Fat Free Orange Crème Yogurt

1/3: cup light mayonnaise

1: tablespoon cider vinegar

1/8: teaspoon salt

Salad

5: cups fresh broccoli florets and cut-up stems (1 small bunch)

1 1/2: cups diced peeled seeded mango (2 medium)

1/4: cup finely chopped red onion

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Directions

1 Lightly spray 8-inch skillet with cooking spray. Add sugar and ground red pepper; mix well. Stir in pecans. Cook over low heat, stirring occasionally, until sugar mixture is melted and pecans are coated. Remove from heat; set aside to cool.
2 In small bowl, mix all dressing ingredients with wire whisk until smooth. In large bowl, mix all salad ingredients.
3 Add dressing to salad; toss gently to mix. Just before serving, stir in cooled pecans. Store in refrigerator.