Curried Broccoli Salad

6.0 cup Broccoli Florets, Raw
.25 to .5 cup Onion (raw), chopped
.25 cup Chopped Pecans
.25 cup, hulled Sunflower Seeds, without salt
0.5 cup Ocean Spray Reduced Sugar Craisins

.75 to 1 cup Mayonaise
0.25 cup Granulated Sugar
3.0 tbsp Unsweetened Rice Vinegar
2.0 tsp Curry powder

Optional - bacon bits for topping

Put 6 cups bite size broccoli florets in a large bowl. Add chopped onion, chopped nuts, and the dried fruit of your choice. I like Craisins for their color. For the dressing, mix mayonnaise, rice vinegar, sugar (or sweetener) and curry powder (start with 2 taps, add more if you like) Pour over the "dry" ingredients and toss well. Cover and refrigerate for at least 3 hours to allow the flavors to develop and blend. You can serve crispy bacon bits on the side if you like (optional - not included in nutrition information). If you aren't limiting sodium, you can use salted nuts. If you want more healthy fat, use a mayonnaise made with avocado or olive oil. If you are watching your carbs, try a non-caloric sweetener instead of sugar. The dressing should be tangy and sweet, with a bit of heat and spice from the curry powder.

Serving Size: Makes 8 one cup servings

Number of Servings: 8.0

Recipe submitted by SparkPeople user 281PAULA.