This vitamin-rich salad packs a sweet-hot punch!
Bake-Off® Contest 41, 2004
Deborah Phinney
Lakewood, Ohio
Sweet-Hot Pecans
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4
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teaspoons sugar
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1/4
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to 1/2 teaspoon ground red pepper (cayenne)
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1/2
-
cup pecan halves, broken into coarse pieces
Dressing
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2
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containers (6 oz each) Yoplait® original yogurt orange crème
-
1/3
-
cup light mayonnaise
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1
-
tablespoon cider vinegar
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1/8
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teaspoon salt
Salad
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5
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cups fresh broccoli florets and cut-up stems (1 small bunch)
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1 1/2
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cups diced peeled seeded mango (2 medium)
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1/4
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cup finely chopped red onion
Steps
-
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.
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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.
-
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.
Expert Tips
Deborah Phinney
Lakewood, Ohio
Bake-Off® Contest 41, 2004
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Cup
- Calories
- 154.0
- Calories from Fat
- 100
% Daily Value
- Total Fat
- 10.6g
- 16%
-
- Saturated Fat
- 1.2g
- 6%
- Trans Fat
- 0g
- Cholesterol
- 5mg
- 2%
- Sodium
- 159.2mg
- 7%
- Total Carbohydrate
- 14.5g
- 5%
-
- Dietary Fiber
- 1.5g
- 6%
- Sugars
- 9.4g
- Protein
- 3.0g
- Vitamin A
- 25%
- 25%
- Vitamin C
- 117.70%
- 118%
- Calcium
- 4%
- 4%
- Iron
- 4.50%
- 4%
Exchanges:
0 Starch; 1/2 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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