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Spicy Broccoli-Mango Salad

5 Ratings

2 Comments

Prep 25 min
Total 25 min
Ingredients 10
Servings 6

This vitamin-rich salad packs a sweet-hot punch! MORE+ LESS-

By Betty Crocker Kitchens

Updated February 14, 2016

Bake-Off® Contest 41, 2004

Deborah Phinney

Lakewood, Ohio

Ingredients

Sweet-Hot Pecans

teaspoons sugar

1/4

to 1/2 teaspoon ground red pepper (cayenne)

1/2

cup pecan halves, broken into coarse pieces

Dressing

containers (6 oz each) Yoplait® original yogurt orange crème

1/3

cup light mayonnaise

tablespoon cider vinegar

1/8

teaspoon salt

Salad

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

Steps

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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

Nutrition Facts

Serving Size: 1 Cup

Calories: 230
Calories from Fat: 100

% Daily Value

Total Fat: 11g; 17%
Saturated Fat 1 1/2g 8% Trans Fat 0g
Cholesterol: 5mg; 2%
Sodium: 190mg; 8%
Potassium: 360mg; 10%
Total Carbohydrate: 26g; 9%
Dietary Fiber 3g 14% Sugars 17g
Protein: 5g

% Daily Value*:

Vitamin A: 25%; 25%
Vitamin C: 70%; 70%
Calcium: 10%; 10%
Iron: 4%; 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;