© 2012 Eating Well Inc. All rights reserved. Reprinted with permission.
• Serves: 6 servings, 1 cup each
• Prep Time: 20 minutes
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.
1 clove garlic, minced
1/4 cup low-fat mayonnaise
1/4 cup reduced-fat sour cream
2 teaspoons cider vinegar
1 teaspoon sugar
4 cups finely chopped broccoli crowns (see Cooking Tips)
1 8-ounce can sliced water chestnuts, rinsed and chopped
3 slices cooked bacon, crumbled
3 tablespoons dried cranberries
Freshly ground pepper to taste
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.
Most supermarkets sell broccoli crowns, which are the tops of the bunches, with the stalks cut off. Although crowns are more expensive than entire bunches, they are convenient and there is considerably less waste.
To Make Ahead: Cover and refrigerate for up to 1 day.
Nutritional Analysis Per Serving: 89 Calories; 4 g Fat (1 g saturated fat; 1 g Monounsaturated Fat); 8 mg cholesterol; 200 mg sodium; 12 g carbohydrates; 3 g Fiber; 3 g protein; 193 mg potassium.
Dietary Exchanges: 2 vegetable, 1 fat