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 Gwaltney lower-fat bacon. Look for the green box.