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Prep 25min
Total25min
Servings6
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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)
2
ripe medium mangoes, peeled, seed removed and diced (1 1/2 cups)
1/4
cup finely chopped red onion
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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 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.
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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.