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

Tip: Use lower-fat bacon.