Broccoli-Bacon 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
- 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
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Calories105 cal
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Total Fat4.6 g
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Saturated Fat1.5 g
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Cholesterol10 mg
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Sodium160 mg
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Carbohydrate Total14.3 g
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Protein3.3 g
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Phosphorus68 mg
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Potassium233 mg
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Fiber2.2 g
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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