Broccoli Slaw
Recipe from EatingWell

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.



by 4  people


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Ingredients
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    4   slices 
    turkey bacon
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    1  12 - 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:

1.
MAKE AHEAD TIP: Cover and chill for up to 2 days.
Nutrition information
Per Serving: cal. (kcal) 80, Fat, total (g) 3, chol. (mg) 5, sat. fat (g) 1, carb. (g) 9, Monosaturated fat (g) 1, fiber (g) 3, pro. (g) 3, vit. C (mg) 41, sodium (mg) 271, Potassium (mg) 181, Vegetables () 2, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
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