Broccoli, Toasted Pecan and Raisin Salad

1/3 cup chopped pecans

1 cup fat-free mayonnaise dressing

1/3 cup sugar

2 tablespoons cider vinegar

1½ pounds broccoli florets, chopped

¼ cup chopped red onion

1/3 cup, packed, seedless raisins

4 slices cooked bacon, crumbled (turkey bacon may be substituted)

Place the oven rack in the middle position and heat oven to 350 degrees.

Place chopped pecans in single layer on a shallow pan and bake 6-8 minutes, or until lightly toasted, stirring occasionally. Remove from the oven; cool to room temperature.

In a large mixing bowl, whisk mayonnaise, sugar, and vinegar together until combined; add broccoli, onion and raisins, gently stir and fold to coat. Cover and chill 2 hours. Sprinkle with bacon and pecans just before serving.

Serves 10.

Cook’s notes: Using a sugar substitute, such as Stevia, cuts out 247 calories. Dried cranberries may be substituted for the raisins.

Nutrition values per serving: 118 calories (29.9 percent from fat), 3.9 g fat (0.6 g saturated), 20.3 g carbohydrates, 2.4 g fiber, 3 g protein, 4 mg cholesterol, 372 mg sodium.