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Spicy Broccoli-Mango Salad

(5)
  2 reviews
  • 25 min prep time
  • 25 min total time
  • 10 ingredients
  • 6 servings
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This vitamin-rich salad packs a sweet-hot punch!

Bake-Off® Contest 41, 2004
Deborah Phinney
Lakewood, Ohio

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

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.
  • 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

No nutrition information available for this recipe
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license. Bake-Off is a registered trademark of General Mills ©
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