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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Toasted Pecan and Broccoli Salad

Source: dLife

A sweet and tangy side of broccoli, onions, and cranberries topped with toasted pecans and bacon.

Nutrition Facts

Makes 10 servings
Amount Per Serving

Calories	159.5

Total Carbs	12.2 g

Dietary Fiber	1.3 g

Sugars	8.7 g

Total Fat	12.1 g

Saturated Fat	1.9 g

Unsaturated Fat	1.0 g

Potassium	131.0 mg

Protein	2.4 g

Sodium	227.7 mg

Dietary Exchanges 12.1 Fat, 0.3 Vegetables, 0.2 Fruits, 0.2 Other Carbs, 0.0 Starch, 0.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

0.3333
0.3333 cup chopped pecans 1.0
1 cup light mayonnaise 0.3333
0.3333 cup sugar 2.0
2 tbsp cider vinegar 1.5
1 1/2 lb fresh broccoli florets 0.25
0 1/4 cup fresh chopped red onion 0.3333
0.3333 cup dried cranberries 4.0
4 piece reduced sodium bacon slices, cooked

Directions

Toast chopped pecans in a 350 degrees F oven for 6 to 8 minutes, mixing occasionally.
Whisk together mayonnaise, sugar, and vinegar. Toss mixture with broccoli, onions, and cranberries. Wrap with plastic wrap and refrigerate 2 hours. Top with bacon and nuts just before serving.