We've lightened this popular potluck classic with a dressing of reduced-fat mayo and yogurt. To speed preparation, use shredded broccoli slaw from the produce aisle.
Make Ahead Tip: Cover and chill for up to 2 days.
- 4 slices turkey bacon
- 1 bag (12 to 16 ounces) shredded broccoli slaw or 1 large bunch broccoli (about 1 1/2 pounds)
- 1/4 cup low-fat or nonfat plain yogurt
- 1/4 cup reduced-fat mayonnaise
- 3 tablespoons cider vinegar
- 2 teaspoons sugar
- 1/2 teaspoon salt, or to taste
- Freshly ground pepper to taste
- 1 can (8 ounces) low-sodium sliced water chestnuts, rinsed and coarsely chopped
- 1/2 cup finely diced red onion (1/2 medium)
Cook bacon in a large skillet over medium heat, turning frequently, until crisp, 5 to 8 minutes. (Alternatively, microwave on high for 2 1/2 to 3 minutes). Drain bacon on paper towels. Chop coarsely.
If using whole broccoli, trim about 3 inches off the stems. Chop the rest into 1/4-inch pieces.
Whisk yogurt, mayonnaise, vinegar, sugar, salt and pepper in a large bowl. Add water chestnuts, onion, bacon and broccoli; toss to coat. Chill until serving time.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
80 calories; 3g total fat; 1g total saturated fat; 5mg cholesterol; 271mg sodium; 9g carbohydrates; 3g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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