Broccoli Slaw

From EatingWell: Winter 2004, The EatingWell Diabetes Cookbook (2005) — Subscribe Now!

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.

READER'S COMMENT:

"I don't want to cook anything when preparing a salad. "

8 servings, 3/4 cup each

Active Time: 15-25 minutes

Total Time: 15-25 minutes

Nutrition Profile

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

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.
If using whole broccoli, trim about 3 inches off the stems. Chop the rest into 1/4-inch pieces.
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.

Tips & Notes

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

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.

Nutrition Bonus: Vitamin C (70% daily value).

1/2 Carbohydrate Serving

Exchanges: 2 vegetable, 1 fat