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Broccoli-Bacon Salad

May/June 2009

Your rating: None Average: 3.9 (241 votes)

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.



READER'S COMMENT:
"Loved this recipe. It was easy to make ahead of time. The water chestnuts and dried cranberries made it very interesting to me. I'm the person who always brings a healthy salad when asked to bring something. I wanted something that...
Broccoli-Bacon Salad

Makes: 6 servings, 1 scant cup each

Active Time:

Total Time:

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 Tip)
  • 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.
  • 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.

Nutrition

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

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

Carbohydrate Servings: 1

Exchanges: 2 vegetable, 1 fat


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