I saw this recipe in a "regular" cookbook and thought it sounded really good! The original called for 1/2 cup raisins, but obviously that's a no-no! (maybe a little diced pear?)

Broccoli Salad

2 heads broccoli
1 medium red onion
8 slices bacon
1 cup mayonnaise
1/2 cup sugar (substitute Splenda)
3 Tablespoons red wine vinegar
1 cup pecans, chopped

TO PREPARE:

Cut the broccoli florets into bite-sized pieces. Peel the
broccoli stems and cut into thin strips. Cut the onion
into thin slices and separate into rings. Cook the bacon
in a skillet until crisp; drain. Crumble the bacon.
Combine the mayonnaise, Splenda, and red wine vinegar in a
small bowl and mix well.

To assemble, combine the broccoli, onion rings, bacon,
raisins and pecans in a large salad bowl. Add the dressing
and toss gently to evenly coat. Chill, covered, until
ready to serve.

SERVES: 8

from At Your Service
Southern Recipes, Places and Traditions

for the entire recipe:
Total: 2867
Fat: 282 2538 90%
Sat: 41 365 13%
Poly: 120 1079 38%
Mono: 108 973 34%
Carbs: 72 122 4%
Fiber: 29 0 0%
Protein: 43 170 6%

Each serving:
Cals 358
Fat 35g
Carb 9g
Fiber 3.6g
Protein 5.3g