A classic recipe without all the fat. This Broccoli-Bacon Salad is perfect for a summer picnic, a family grill out or just an afternoon snack. This salad covered in creaminess combines broccoli, water chesnuts, cranberries, and just a little bit of bacon for delicious results.
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 tip)
1 8-ounce can sliced water chestnuts, rinsed and chopped
3 slices cooked bacon, crumbled
3 tablespoons dried cranberries
**Freshly ground pepper, to taste
Instructions:
Whisk garlic, mayonnaise, sour cream, vinegar and sugar in a large bowl. Add broccoli, water chesnuts, bacon, cranberries and pepper; stir to coat with the dressing.
Tips: Most supermarkets sell broccoli crowns, which are the tips 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.