One Great . . . Thanksgiving salad

Looking through all the Thanksgiving recipes we've run in the last two weeks, what haven't we covered? Ah, a good salad.

You need something sturdy, in case you're taking it for a potluck. It should be simple to make. Colorful, of course. And it should be something everyone will like, even the ones who think they hate broccoli.

Where will I find such a recipe? Hey, that book about pecans looks familiar. I wonder what kind of recipes I could find there?

Broccoli-Pecan Salad

From "Pecans: A Savor the South Cookbook," by Kathleen Purvis (UNC Press, 2012).

1 small head of broccoli, cut into florests (save the stalks for another use)
1/4 cup dried cranberries or dried cherries
1/2 of a medium red onion, minced
1/2 cup toasted, chopped pecans
4 tablespoons reduced-fat mayonnaise
2 tablespoons sugar
2 tablespoons nonfat milk
2 teaspoons cider vinegar
1/4 teaspoon salt

TOSS the broccoli, cranberries, onion and pecans in a large serving bowl.

WHISK together the mayonnaise, sugar, milk, vinegar and salt in a small bowl. Pour over the salad and toss to mix well. Cover and refrigerate at least 30 minutes before serving.

YIELD: 4 to 6 servings.