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Post by ruth on Jun 16, 2009 10:30:21 GMT
Broccoli Slaw
We've lightened this popular potluck classic with a dressing of reduced-fat mayo and yogurt. To speed preparation, you can use shredded broccoli slaw from the produce aisle.
Makes 8 servings, 3/4 cup each
Ingredients: 4 slices turkey bacon 1 12- to 16-ounce bag 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 8-ounce can low-sodium sliced water chestnuts, rinsed and coarsely chopped 1/2 cup finely diced red onion (1/2 medium)
Instructions:
1. 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.
2. If using whole broccoli, trim about 3 inches off the stems. Chop the rest into 1/4-inch pieces.
3. 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.
Tips: Cover and chill for up to 2 days.
Nutrition Information
Per serving: 80 calories 4 g fat (1 g sat, 1 g mono) 9 mg cholesterol 9 g carbohydrate 3 g protein 3 g fiber 297 mg sodium
Nutrition bonus: Vitamin C (70% daily value) 1/2 Carbohydrate Serving
Exchanges: 2 vegetables 1 fat
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