Spicy Broccoli-Mango Salad submitted by Mom Johnson
This is great! Spicy, sweet, crunchy and healthy.

Lightly spray a skillet with cooking spray. Add sugar and ground red pepper; mix well. Stir in pecans. Cook over low heat, stirring occasionally, until sugar is melted and pecans are coated. Remove from heat and set aside to cool.

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

Add dressing to salad; toss gently to mix. Just before serving, stir in cooled pecans. Store in refrigerator. Makes approximately 6 cups.

v Sweet-hot Pecans:
v 1 T. sugar
v 1/4-1/2 tsp. ground red pepper (cayenne)
v 1/2 cup pecan halves, broken into coarse pieces

v Dressing:
v 2 containers (6 oz. each) Yoplait Fat-free Orange Creme yogurt
v 1/3 cup light mayonnaise
v 1 T. cider vinegar
v 1/8 tsp. salt

v Salad:
v 5 cups fresh broccoli florets and cut-up stems
v 1 1/2 cups diced peeled, seeded mango
v 1/4 cup finely chopped red onion