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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.

Prep Time: 15 minutes
Cook Time: 8 minutes
Difficulty: Easy

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
2 1/2 Fat , 1/2 Vegetables , 1/2 Fruits , 1/2 Other Carbs
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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0.3333 cup  chopped pecans
1 cup  light mayonnaise
0.3333 cup  sugar
2 tbsp  cider vinegar
1 1/2 lb  fresh broccoli florets
0 1/4 cup  fresh chopped red onion
0.3333 cup  dried cranberries
4 piece  reduced sodium bacon slices, cooked
  1. Toast chopped pecans in a 350 degrees F oven for 6 to 8 minutes, mixing occasionally.
  2. 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.

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