Broccoli-Bacon salad recipe

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Broccoli-Bacon Salad

6 servings (1 cup)


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
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. Cover and refrigerate for up to 1 day.

Nutritional information per serving: 89 Calories; 4 g Fat; 1 g Sat; 8 mg Cholesterol; 12 g Carbohydrates; 4 g Protein; 3 g Fiber; 200 mg Sodium