Broccoli-Bacon Salad

Low Sodium Low Potassium Low Phosphorus Low Protein Diabetes-Friendly Heart Healthy No Shellfish Nut-Free Gluten-Free American Dinner Lunch Salad

Broccoli-Bacon Salad

Low Sodium Low Potassium Low Phosphorus Low Protein Diabetes-Friendly Heart Healthy No Shellfish Nut-Free Gluten-Free American Dinner Lunch Salad
6 servings, 1 scant cup each
Prep 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

  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

  • 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

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
  • 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

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

  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

  • Cover and refrigerate for up to 1 day.
© Meredith Operations Corporation. All rights reserved. Used with permission.

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