Spicy Broccoli-Mango Salad

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.

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( 23 Ratings)

23 Ratings

5 Stars 13%

4 Stars 39%

3 Stars 35%

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Prep Time 25 min
Total Time 25 min
Servings 6

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 99% Fat Free orange crème yogurt

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)

2: ripe medium mangoes, peeled, seed removed and diced (1 1/2 cups)

1/4: cup finely chopped red onion

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Directions

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 dressing ingredients with wire whisk until smooth. In large bowl, mix salad ingredients.
3 Add dressing to salad; toss gently to mix. Just before serving, stir in pecans. Cover and refrigerate any remaining salad.

EXPERT TIPS

Expert Tips

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.

This recipe was created by Deborah Phinney of Lakewood, OH and was a finalist in a national recipe contest.

Got questions? Our experts have the answers. Ask Betty now.

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 240
Calories from Fat: 100),

% Daily Value

Total Fat: 11g; 11%
(Saturated Fat 1 1/2g, 1 1/2% Trans Fat 0g 0% ),
Cholesterol: 10mg; 10%;
Sodium: 190mg; 190%;
Total Carbohydrate: 29g; 29%
(Dietary Fiber 3g 3% Sugars 20g 20% ),
Protein: 5g; 5%

% Daily Value*:

Vitamin A: 20%;
Vitamin C: 130%;
Calcium: 10%;
Iron: 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;