Broccoli Slaw
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 sliced water chestnuts, rinsed and coarsely chopped
1/2 cup finely diced red onion (1/2 medium)
If using whole broccoli, trim about 3 inches off the stems. Chop the rest into 1/4-inch pieces.
Source: © EatingWell Magazine
8 servings, 3/4 cup each
Make Ahead Tip: Cover and chill for up
to 2 days.
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 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.
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