Broccoli-Bacon Salad

From Eat Healthy Your Way: Summer 2012

A picnic favorite, this salad holds well and tastes good served cold. Broccoli, water chestnuts, cranberries and just a little bacon combine for delicious results. Our version has plenty of creaminess without all the fat.


6 servings, 1 scant cup each
Active Time: 20 minutes
Total Time: 20 minutes

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
  • 1 8-ounce can sliced water chestnuts, rinsed and chopped
  • 3 slices cooked bacon, crumbled
  • 3 tablespoons dried cranberries
  • Freshly ground pepper to taste

Preparation

  1. 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.

Tips & Notes

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

Nutrition

Per serving: 89 calories; 4 g fat (1 g sat, 1 g mono); 8 mg cholesterol; 12 g carbohydrates; 4 g protein; 3 g fiber; 200 mg sodium; 193 mg potassium.

Nutrition Bonus: Vitamin C (70% daily value), Vitamin A (30% dv).

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