This light, fresh salad is among my family’s favorites. It’s a popular side in the summertime, but we tend to enjoy it all year round.
One reason I really like this dish is that it has a great combination of flavors. The sweetness of the sugar combines with the tanginess of the mayo for a great balance of flavor. The broccoli and pecans add a nice crunch, while the chopped red onion has a tendency to sneak up on you with bites of intense flavor.
I encourage you to try this recipe with your family or at a party. It tends to be one that people get extra helpings of, even when they’re full.
Toasted Pecan and Broccoli Salad
- 1/3 cup chopped pecans
- 1 cup light mayonnaise
- 1/3 cup sugar
- 2 T cider vinegar
- 1 ½ lbs. fresh broccoli florets, chopped
- ¼ cup chopped red onion
- 1/3 cup sweetened dried cranberries or raisins
- 4 cooked reduced-fat bacon slices, crumbled
- Place chopped pecans in a single layer in a shallow pan.
- Bake at 350 degrees for 6-8 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 for 2 hours.
- Sprinkle with bacon and pecans just before serving.