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.
1 T. sugar
1/4-1/2 tsp. ground red pepper (cayenne)
1/2 cup pecan halves, broken into coarse pieces
2 containers (6 oz. each) Yoplait Fat-free Orange Creme yogurt
1/3 cup light mayonnaise
1 T. cider vinegar
1/8 tsp. salt
5 cups fresh broccoli florets and cut-up stems
1 1/2 cups diced peeled, seeded mango
1/4 cup finely chopped red onion