Spicy Broccoli-Mango Salad

• FOR THE SWEET-HOT PECANS:
• 4 teaspoons Granulated Sugar
• 1/4 teaspoons (up To 1/2 Teaspoon) Cayenne Pepper
• 1/2 cups Pecan Halves, Broken Into Coarse Pieces
• FOR THE DRESSING:
• 2 whole (6 Oz. Each) Containers 99% Fat-free Orange Creme Yogurt
• 1/3 cups Light Mayonnaise
• 1 Tablespoon Apple Cider Vinegar
• 1/8 teaspoons Salt
• FOR THE SALAD:
• 5 cups Fresh Broccoli Florets And Cut Up Stems (you'll Need 1-2 Small Bunches For 5 Cups)
• 1-1/2 cup Peeled, Seeded, Diced Mango (for 1.5 Cups You'll Need About 2 Medium)
• 1/4 cups Finely Chopped Red Onion

1. Lightly spray an 8-inch skillet with nonstick cooking spray. Add sugar and cayenne pepper and mix well. Stir in pecans. Cook over low heat, stirring occasionally, until sugar mixture is melted and pecans are coated. Remove from heat and set aside on a plate to cool.
2. In a small bowl, combine and mix all of the dressing ingredients with a wire whisk until smooth. Set aside.
3. In a large bowl, combine all the salad ingredients.
4. Add dressing to the salad and toss gently to mix. Just before serving, stir in the cooked pecans.
5. Store leftovers in the refrigerator. Makes six 1-cup servings.
6. Note: If you can't find fresh mango, substitute 1 1/2 cups chopped fresh peaches, or frozen peaches that have been thawed.
7. (Recipe from Pillsbury Annual Recipes 2006 cookbook.)

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Taken from tastykitchen.com/recipes/salads/spicy-broccoli-mango-salad/ (may not work)