Broccoli-Bacon Salad
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.
Servings
about 6 cups
Prep Time
20 minutes
Total Time
20 minutes
Ingredients
- 1clove garlic, minced
- 1/4cup low-fat mayonnaise
- 1/4cup reduced-fat sour cream
- 2teaspoons cider vinegar
- 1teaspoon sugar
- 4cups finely chopped broccoli crowns
- 18-ounce can sliced water chestnuts, rinsed and chopped
- 3slices cooked bacon, crumbled
- 3tablespoons dried cranberries
- Freshly ground pepper, to taste to taste
Instructions
- 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
To make ahead: Cover and refrigerate for up to 1 day.
Nutrition Facts
Per serving (recipe makes about 6 cups)
| Calories | 105.29kcal |
|---|---|
| Carbohydrate Total | 14.33g |
| Total Sugars | 6.29g |
| Added Sugars | 3g |
| Fiber | 2.22g |
| Total Fat | 4.61g |
| Saturated Fat | 1.51g |
| Mono Saturated Fat | 1.41g |
| Cholesterol | 9.9mg |
| Sodium | 160.05mg |
| Protein | 3.31g |
| Potassium | 232.92mg |
| Calcium | 38.05mg |
| Folate | 37.37mcg |
| Iron | 0.82mg |
| Magnesium | 16.3mg |
| Trans Fatty Acid | 0.04g |
| Vitamin A | 1482.51IU |
| Vitamin D | 2.23IU |
| Vitamin B12 | 0.09mcg |
| Vitamin C | 44.8mg |
| Zinc | 0.51mg |
| Phosphorus | 68.25mg |
| Vitamin B3 | 0.81mg |
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