Recipes

[Carol1229]

HOLY COW is this ever GOOD! I'm telling you, I SO lucked out with this cookbook...this is the 3rd recipe in a row I've made out of it that has been a total winner.

I knew I wanted to try it when I saw the picture of it....picked up the stuff to make it and tonight was the PERFECT night for it. We had burgers and this was WONDERFUL on the side.

I wish I could describe the taste.......it's a perfect blend of smooth and sweet from the dressing and mangoes, crunch from the broccoli and a little heat from the sweet-hot pecans.

This is a salad that would be a BIG hit at a pot luck- I bet no one else would bring one like it!

When the mangoes and fresh broccoli are lookin' good at the grocery store, I know where they'll be finding a home. Bob and I both give it 2 thumbs up!

Carol



SPICY BROCCOLI-MANGO SALAD
(Source: Pillsbury Annual Recipes 2006)

SWEET-HOT PECANS:
4 tsp. sugar
1/4-1/2 tsp. ground red pepper (cayenne)
1/2 c. pecan halves, broken into coarse pieces

DRESSING:
2 (6 oz. each) containers 99% fat-free orange creme yogurt
1/3 c. light mayonnaise
1 Tbsp. cider vinegar
1/8 tsp. salt

SALAD:
5 c. fresh broccoli florets and cut up stems (1 small bunch)
1 1/2 c. diced, peeled, seeded mango (about 2 medium)
1/4 c. finely chopped red onion

Lightly spray an 8" skillet with nonstick cooking spray. Add sugar and 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 on a plate to cool.

In a small bowl, mix all dressing ingredients with a wire whisk until smooth.

Combine all salad ingredients in a large bowl; toss to mix.

Add dressing to salad; toss gently to mix. Just before serving, stir in cooked pecans. Store leftovers in the refrigerator. Makes 6 (1 cup) servings.

NOTE: If you can't find fresh mangoes, substitute 1 1/2 c. fresh peaches, or frozen peaches, thawed.