Broccoli Slaw

http://www.eatingwell.com/recipes/broccoli_slaw.html

From EatingWell:  Winter 2004, The EatingWell Diabetes Cookbook (2005)

We've lightened this popular potluck classic with a dressing of reduced-fat mayo and yogurt. To speed preparation, use shredded broccoli slaw from the produce aisle.

8 servings, 3/4 cup each | Active Time: 15-25 minutes | Total Time: 15-25 minutes

Ingredients

• 4 slices turkey bacon
• 1 12- to 16-ounce bag shredded broccoli slaw, or 1 large bunch broccoli (about 1 1/2 pounds)
• 1/4 cup low-fat or nonfat plain yogurt
• 1/4 cup reduced-fat mayonnaise
• 3 tablespoons cider vinegar
• 2 teaspoons sugar
• 1/2 teaspoon salt, or to taste
• Freshly ground pepper, to taste
• 1 8-ounce can low-sodium sliced water chestnuts, rinsed and coarsely chopped
• 1/2 cup finely diced red onion, (1/2 medium)

Preparation

1. Cook bacon in a large skillet over medium heat, turning frequently, until crisp, 5 to 8 minutes. (Alternatively, microwave on High for 2 1/2 to 3 minutes.) Drain bacon on paper towels. Chop coarsely.
2. If using whole broccoli, trim about 3 inches off the stems. Chop the rest into 1/4-inch pieces.
3. Whisk yogurt, mayonnaise, vinegar, sugar, salt and pepper in a large bowl. Add water chestnuts, onion, bacon and broccoli; toss to coat. Chill until serving time.

Nutrition

Per serving : 80 Calories; 3 g Fat; 1 g Sat; 1 g Mono; 5 mg Cholesterol; 9 g Carbohydrates; 3 g Protein; 3 g Fiber; 271 mg Sodium; 181 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 2 vegetable, 1 fat

Tips & Notes

• Make Ahead Tip: Cover and chill for up to 2 days.