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Broccoli-Bacon Salad

Broccoli-Bacon Salad
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WebMD Recipe from

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.

Prep: 20 minutes | Total Time: 20 minutes
  • 1 clove
    garlic, minced
  • 1/4 cup
    low-fat mayonnaise
  • 1/4 cup
    reduced-fat sour cream
  • 2 teaspoons
    cider vinegar
  • 1 teaspoon
  • 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
  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.



Tip: 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.

Nutritional Information

Makes: 6 servings, 1 scant cup each
  • Calories89
  • Fat4 g
    • Saturated fat1 g
  • Cholesterol8 mg
  • Carbohydrates12 g
    • Dietary fiber3 g
  • Protein3 g
  • Sodium200 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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