Rating: 3.89 stars
6 Ratings
  • 5 star values: 0
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, Winter 2004

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Recipe Summary test

total:
25 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

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

Nutrition Facts

80 calories; protein 4.3g; carbohydrates 7.7g; dietary fiber 1.6g; sugars 3g; fat 4.1g; saturated fat 1g; cholesterol 14.5mg; vitamin a iu 1300.8IU; vitamin c 40.4mg; folate 34.8mcg; calcium 49.3mg; iron 0.9mg; magnesium 15.4mg; potassium 222.5mg; sodium 376.5mg; added sugar 1g.
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