Dated:5/4/2005
Broccoli Salad
Broccoli Salad
3/4 cup nonfat mayonnaise
3 Tablespoons sugar
1 tablespoon red wine vinegar
1 head broccoli
1 small red onion
6 slices bacon — cooked and chopped
1/4 cup pecans
Cut broccoli (including stem) into small pieces and blanch in boiling water for 3 minutes. Rinse with cold water and let drain. Finely chop red onion. Mix first 3 ingredients in bowl until well combined. Add broccoli and onions. Refrigerate 2 hours. Before serving add bacon and pecans.
6 servings, 2 POINT each