Ingredients
4
teaspoons sugar
1/4
to 1/2 teaspoon ground red pepper (cayenne)
1/2
cup pecan halves, broken into coarse pieces
2
containers (6 oz each) Yoplait® original yogurt orange crème
1/3
cup light mayonnaise
1
tablespoon cider vinegar
1/8
teaspoon salt
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
Preparation
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.
