Broccoli Slaw
We've lightened this popular potluck classic with a dressing of reduced-fat mayo and yogurt. To speed preparation, use shredded broccoli slaw from the produce aisle.
Prep Time:
25 mins
Total Time:
25 mins
Servings:
8 servings, 3/4 cup each
Ingredients
-
4 slices turkey bacon
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1 12- to 16-ounce bag shredded broccoli slaw, or 1 large bunch broccoli (about 1 1/2 pounds)
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1/4 cup low-fat or nonfat plain yogurt
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1/4 cup reduced-fat mayonnaise
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3 tablespoons cider vinegar
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2 teaspoons sugar
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1/2 teaspoon salt, or to taste
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Freshly ground pepper, to taste
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1 8-ounce can low-sodium sliced water chestnuts, rinsed and coarsely chopped
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1/2 cup finely diced red onion, (1/2 medium)
Directions
1.
Cook bacon in a large skillet over medium heat, turning frequently, until crisp, 5 to 8 minutes. (Alternatively, microwave on High for 2 1/2 to 3 minutes.) Drain bacon on paper towels. Chop coarsely.
2.
If using whole broccoli, trim about 3 inches off the stems. Chop the rest into 1/4-inch pieces.
3.
Whisk yogurt, mayonnaise, vinegar, sugar, salt and pepper in a large bowl. Add water chestnuts, onion, bacon and broccoli; toss to coat. Chill until serving time.
Tip:
MAKE AHEAD TIP: Cover and chill for up to 2 days.
Nutrition information
Calories 80, Total Fat 3 g, Saturated Fat 1 g, Monounsaturated Fat 1 g, Cholesterol 5 mg, Sodium 271 mg, Carbohydrate 9 g, Fiber 3 g, Protein 3 g, Potassium 181 mg. Daily Values: Vitamin C 70%. Exchanges: Vegetable 2,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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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.
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