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
6 servings, 1 scant cup each
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
Cover and refrigerate for up to 1 day.
Nutrition Facts
Per serving (recipe makes 6 servings, 1 scant cup each)
| Calories | 89kcal |
|---|---|
| Carbohydrate Total | 12g |
| Total Sugars | 4g |
| Added Sugars | 3g |
| Fiber | 3g |
| Total Fat | 4g |
| Saturated Fat | 1g |
| Mono Saturated Fat | 1g |
| Cholesterol | 8mg |
| Sodium | 200mg |
| Protein | 3g |
| Potassium | 193mg |
| Calcium | 36mg |
| Folate | 35mcg |
| Vitamin B3 | 1mg |
