Toasted Pecan-and-Broccoli Salad

This salad is very good and fresh tasting. Never in my life would I have thought that this combination would be as incredible as it is. The toastiness of the pecans with the tartness of the cranberries, and sweet acidity of the salad dressing are perfect partners to the broccoli. You can make it all low fat if you absolutely must. Use low fat mayo, and turkey bacon if you can stand it. Or you can do just blow it all to pieces and use the full fat versions. You only live once you know.

1/3 cup chopped pecans
1 cup mayonnaise
1/3 cup sugar
3 tablespoons white vinegar
1 1/2 pounds fresh broccoli florets, broken into bite sized pieces
1/4 cup chopped onion
1/3 cup sweetened dried cranberries or raisins
4 cooked bacon slices, crumbled

Stir together mayonnaise, vinegar, and sugar and let it sit in the refrigerator for 30 minutes so the sugar dissolves. In a small skillet, toast pecans over medium head until fragrant and barely browned. In a large bowl combine broccoli, onion, cranberries, pecans and mayonnaise mixture.