From Betty's Soul Food Collection... This side salad rocks with sweet and spicy flavors that blend broccoli, mango, jazzed-up pecans and a citrusy dressing into an amazing taste sensation.
to 1/2 teaspoon ground red pepper (cayenne)
cup pecan halves, broken into coarse pieces
containers (6 oz each) Yoplait® original yogurt orange crème
cup light mayonnaise
tablespoon cider vinegar
cups fresh broccoli florets and cut-up stems (1 small bunch)
ripe medium mangoes, peeled, seed removed and diced (1 1/2 cups)
cup finely chopped red onion
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.
In small bowl, mix dressing ingredients with wire whisk until smooth. In large bowl, mix salad ingredients.
Add dressing to salad; toss gently to mix. Just before serving, stir in pecans. Cover and refrigerate any remaining salad.
Need help cutting a mango? Score the skin lengthwise into fourths with a knife, and peel like a banana. Cut the peeled mango lengthwise close to both sides of the seed, then dice.
Bake-Off® Contest 41, 2004
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.
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