Spicy Broccoli-Mango Salad Gluten Free
Spicy Broccoli-Mango Salad

From Betty's Soul Food Collection... This side salad rocks with sweet and spicy flavors that blend broccoli, mango, jazzed-up pecans and a citrusy dressing into an amazing taste sensation.

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Prep Time: 25 Min
Total Time: 25 Min
Makes: 6 servings (1 cup each)
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2 Ratings
2 Reviews


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Sweet-Hot Pecans

4 teaspoons sugar

1/4 to 1/2 teaspoon ground red pepper (cayenne)

1/2 cup pecan halves, broken into coarse pieces

Dressing

2 containers (6 oz each) Yoplait® Original 99% Fat Free orange crème yogurt

1/3 cup light mayonnaise

1 tablespoon cider vinegar

1/8 teaspoon salt

Salad

5 cups fresh broccoli florets and cut-up stems (1 small bunch)

2 ripe medium mangoes, peeled, seed removed and diced (1 1/2 cups)

1/4 cup finely chopped red onion

1.   Lightly spray 8-inch skillet with cooking spray. Add sugar and ground 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 to cool.

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

3.   Add dressing to salad; toss gently to mix. Just before serving, stir in pecans. Cover and refrigerate any remaining salad.

MAKE THE MOST OF THIS RECIPE WITH TIPS FROM THE BETTY CROCKER™ KITCHENS

Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Did You Know? This recipe was created by Deborah Phinney of Lakewood, OH and was a finalist in a national recipe contest.

Success Need help cutting a mango? Score the skin lengthwise into fourths with a knife, and peel like a banana. Cut the peeled mango lengthwise close to both sides of the seed, then dice.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 250
    • (Calories from Fat 100);
  • Total Fat 11g
    • (Saturated Fat 1 1/2g,
    • Trans Fat 0g);
  • Cholesterol 10mg;
  • Sodium 190mg;
  • Total Carbohydrate 32g
    • (Dietary Fiber 3g,
    • Sugars 23g);
  • Protein 4g;
Percent Daily Value*:
  • Vitamin A 25%;
  • Vitamin C 120%;
  • Calcium 10%;
  • Iron 4%;
Exchanges:
  • 0 Starch;
  • 1 Fruit;
  • 1 Other Carbohydrate;
  • 0 Skim Milk;
  • 0 Low-Fat Milk;
  • 0 Milk;
  • 1 Vegetable;
  • 0 Very Lean Meat;
  • 0 Lean Meat;
  • 1/2 High-Fat Meat;
  • 1 1/2 Fat;
Carbohydrate Choices:
  • 2;
*Percent Daily Values are based on a 2,000 calorie diet.
2 Reviews
Reviewed by: Angela925
Date Posted:8/8/2010 4:58:55 PM
Comments:
I thought the flavors were very unique together. I enjoyed this as a summer dish. I would make it again. Very easy!
Reviewed by: glutenfreefam4
Date Posted:8/3/2010 4:13:00 PM
Comments:
As is, the recipe needed a little adjusting to our family's taste. I blanched the broccoli for 2 minutes because we don't like raw broccoli. Also, the nuts needed to be prepared well ahead of time ( at least 3 - 4 hours) to get the nuts to cool. The only orange creme yogurt I could find was the "whipped", but it tastes fine. My family decided to put only half of the dressing on ahead of time.

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