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.

In a large bowl, combine all salad ingredients.

Add dressing to salad; toss gently to mix. Just before serving, stir in cooked pecans.  Store 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.