It is a good recipe however, to really trim the fat use Turkey Bacon in place of regular bacon, and use Splenda in place of the sugar. You can use fat free mayo, and fat free sour cream, however it really breaks down after several hours. The fat is an emulsifier and seems to hold the dressing together longer. If you want to eat within 6 hours it is great. I also substituted toasted slivered almonds in place of the waterchestnuts. Very nice.
From EatingWell: May/June 2009
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.
35 Reviews for Broccoli-Bacon Salad
I recently had this recipe with spinach leaves added to it; and it was surprisingly good!
Liz, Fort Worth
Used organic broccoli--delicious! Also good with dried cherries instead of dried cranberries. Pecans might be a nice addition. Make ahead and the dressing gets absorbed.
Decided to throw this together for a pool party, on a whim. It was a hit! Very flavorful, threw in extra cranberries and an extra teaspoon of sugar to sweeten it up a bit.
This salad is incredible! Flat out...unbelievably good.
I made it on a whim, and accounted for all ingredients, but substituted based on what I had on hand:
Fat-free plain yogurt for sour cream, a restaurant packet of regular mayonnaise, turkey bacon, garlic powder, and a homegrown kohlrabi for the water chestnuts. Added 'just a dusting' of sea salt. Taste-tested a few bites - one with walnuts and one with raw almonds. Either one is perfect. One could even toss in a coarsely-grated carrot for even more color and crunch.
This is obviously a flexible recipe, which makes it that much better. Definitely one for the 'Favorites' book. No more slimey coleslaws for me!