Broccoli-Bacon Salad

I found this recipe on the Eating Well site and it was great! I took this to a BBQ this weekend and it went over great! It is quick and easy. My husband is not a fan of dried cranberries, but loved this dish.



Yields: 6 servings, 1 scant cup each
Total Time: 20 min
Prep Time: 20 min

Ingredients

• 1 clove(s) garlic, minced
• 1/4 cup(s) low-fat mayonnaise
• 1/4 cup(s) reduced-fat sour cream
• 2 teaspoon(s) cider vinegar
• 1 teaspoon(s) sugar
• 4 cup(s) finely chopped broccoli crowns (see Tips & Techniques)
• 1 can(s) (8-ounce) sliced water chestnuts, rinsed and chopped
• 3 slice(s) cooked bacon, crumbled
• 3 tablespoon(s) dried cranberries
• Freshly ground pepper to taste
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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.

Carb Servings: 2 vegetable, 1 fat. Carbohydrate Servings: 1. Nutrition Bonus: Vitamin C (70% daily value), Vitamin A (30% dv).
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Tips & Techniques
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.

Calories 89
Total Fat 4g
Saturated Fat 1g
Cholesterol 8mg
Sodium 200mg
Total Carbohydrate 12g
Dietary Fiber 3g
Sugars --
Protein 4g
Calcium --