Broccoli-Bacon Salad

By Mary

heart.org

June 10, 2013

Ingredients

• 1 clove garlic, minced
• 1/4 cup low-fat mayonnaise
• 1/4 cup reduced fat sour cream
• 2 teaspoons cider vinegar
• 1 teaspoon sugar
• 4 cups finely chopped broccoli crowns (see Cooking Tips)
• 1 8 oz can sliced water chestnuts, rinsed & chopped
• 3 slices cooked bacon, crumbled
• 3 Tbs dried cranberries
• fresh ground pepper, to taste
• ounce can sliced water chestnuts, rinsed and chopped 3 slices cooked bacon, crumbled 3 tablespoons dried cranberries Freshly ground pepper to taste

Details

Servings 6
Adapted from keyingredient.com

Preparation

Step 1

Directions

A picnic favorite, this salad combines broccoli, water chestnuts, cranberries and just a little bacon for delicious results. Our version has plenty of creaminess without all the fat. Make it once and it will become a regular on your backyard barbecue menu.

Whisk garlic, mayonnaise, sour cream, vinegar and sugar in a large bowl. Add broccoli, water chestnuts, bacon, cranberries and pepper; stir to coat with the dressing.

Cook’s Tip

Most supermarkets sell broccoli crowns, which are the tops of the bunches, with the stalks cut off. Although crowns are more expensive than entire bunches, they are convenient and there is considerably less waste.

To Make Ahead: Cover and refrigerate for up to 1 day.

Nutritional Analysis Per serving
Calories Per Serving 89 Total Fat 4g Saturated Fat 1g Monounsaturated Fat 1g Cholesterol 8mg Sodium 200mg Carbohydrates 12g Fiber 3g Protein 3g Potassium 193mg
Dietary Exchanges – 2 vegetable, 1 fat