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      Broccoli-Bacon Salad, 3/20/14

      Alexis Sims

      American Heart Association

      Serves: 6 servings, 1 cup each

      Prep 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.

      Ingredients

      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

      Cooking Instructions

      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.

      Cover and refrigerate for up to 1 day.

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