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.

 Serves 6.

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INGREDIENTS

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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 ca sliced water chestnuts, rinsed and chopped
3 slices cooked bacon, crumbled
3 tablespoon dried cranberries
Freshly ground pepper, to taste

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COOKING DIRECTIONS

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Step 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.

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MAKE AHEAD TIP

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Cover and refrigerate for up to 1 day.

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RECIPE TIPS

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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 INFO

Per serving

Calories: 89

Carbohydrates: 12g

Fat: 4g

Protein: 4g

Dietary Fiber: 3g

Saturated Fat: 1g

Monounsaturated Fat: 1g

Cholesterol: 8mg

Potassium: 193mg

Sodium: 200mg

Exchanges: 2 vegetable, 1 fat

Carbohydrate Servings: 1