Broccoli-Bacon Salad
6 servings, 1 scant cup each
Active time: 20 minutes
Total time: 20 minutes
Description
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.
Directions
- 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.
© Meredith Operations Corporation. All rights reserved. Used with permission.
Nutrition Per Serving
- Calories105 cal
- Total Fat4.6 g
- Saturated Fat1.5 g
- Cholesterol10 mg
- Sodium160 mg
- Carbohydrate Total14.3 g
- Protein3.3 g
- Phosphorus68 mg
- Potassium233 mg
- Fiber2.2 g
- Calcium38 mg
Ingredients
- 1 clove garlic, minced
- ¼ cup low-fat mayonnaise
- ¼ cup reduced-fat sour cream
- 2 teaspoons cider vinegar
- 1 teaspoon sugar
- 4 cups finely chopped broccoli crowns
- 1 8-ounce can sliced water chestnuts, rinsed and chopped
- 3 slices cooked bacon, crumbled
- 3 tablespoons dried cranberries
- Freshly ground pepper, to taste, to taste