Broccoli-Bacon Salad

Makes: 6 servings, 1 scant cup each
Active Time: 20 minutes
Total Time: 20 minutes

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High fiber |
View Our Nutrition Guidelines »

Ingredients

• 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 can sliced water chestnuts, rinsed and chopped
• 3 slices cooked bacon, crumbled
• 3 tablespoons dried cranberries
• Freshly ground pepper , to taste

More Healthy Recipe Ideas

• Healthy Salads and Healthy Side Dishes from the Mediterranean Diet
• Healthy Recipes with Whole Grains
• Produce-Packed Recipes for Summer
• Top 50 Healthy Recipes of 2012
• Quick Whole-Grain Recipes & Whole-Wheat Pasta Recipes

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Preparation

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.

Tips & Notes

• Make Ahead Tip: Cover and refrigerate for up to 1 day.

• 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

Per serving: 89 calories; 4 g fat (1 g sat, 1 g mono); 8 mg cholesterol; 12 g carbohydrates; 1 g added sugars; 4 g protein; 3 g fiber; 200 mg sodium; 193 mg potassium.
Nutrition Bonus: Vitamin C (70% daily value), Vitamin A (30% dv).
Carbohydrate Servings: 1
Exchanges: 2 vegetable, 1 fat