Broccoli Slaw With Turkey Bacon And Water Chestnuts Recipes

BROCCOLI SLAW WITH TURKEY BACON AND WATER CHESTNUTS

Broccoli Slaw With Turkey Bacon and Water Chestnuts image

This popular potluck classic is lighter with a yogurt-based dressing. The original recipe called for 1/4 cup yogurt, 1/4 cup reduced-fat mayo, and 2 tsp sugar. But, I replaced it with 1/2 cup yogurt and 1 tsp Splenda. I had to make sure the waterchestnuts aren't dripping wet, otherwise the dressing will be watery. (Eating Well, Winter 2004)

Provided by Enduring Gastronomy

Categories Vegetable

Time 30m

Yield 6 cups, 8 serving(s)

Number Of Ingredients 10

Ingredients

4 slices turkey bacon
12 ounces broccoli coleslaw mix, shredded or 1 1/2 lbs broccoli
1/2 cup low-fat plain yogurt or 1/2 cup nonfat plain yogurt
3 tablespoons apple cider vinegar
1 teaspoon sugar
1/2 teaspoon salt (to taste)
1/8 teaspoon fresh ground black pepper (to taste)
1 (8 ounce) can low-sodium sliced water chestnuts, rinsed, and coursely chopped
1/2 cup red onion, finely diced (1/2 medium)
1/2 cup slivered almonds (optional) or 1/2 cup unsalted sunflower seeds (optional)

Steps:

In a large skillet, cook bacon over medium heat, turning frequently, until crisp (5 to 8 min).
Drain bacon on paper towels.
If using whole broccoli, trim off ends and chop the rest into 1/4-inch sticks.
Chop bacon coursely.
In a large bowl, whisk yogurt, vinegar, sugar, salt, and pepper.
Add water chestnuts, onion, broccoli, and if available, nuts or seeds.
Toss to coat.

Nutrition Facts : Calories 40.6, Fat 1.6, SaturatedFat 0.5, Cholesterol 6.9, Sodium 239.7, Carbohydrate 4.6, Fiber 0.1, Sugar 4, Protein 1.8

BROCCOLI BACON SALAD

Broccoli Bacon Salad image

Modified from EatingWell.com May/June 2009. Refrigerate at least one half hour, or up to one day before serving. Cook time equals chill time!

Provided by KerfuffleUponWincle

Categories Salad Dressings

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1 garlic clove, minced
1/4 cup mayonnaise (low-fat okay)
1/4 cup sour cream (reduced-fat okay)
2 teaspoons cider vinegar
1 -2 teaspoon sugar
4 cups broccoli florets (chopped into bite-sized pieces)
8 ounces sliced water chestnuts (rinsed and chopped)
3 -4 slices cooked bacon (crumbled)
3 tablespoons dried cranberries
fresh ground pepper (to taste)

Steps:

Whisk garlic, mayonnaise, sour cream, vinegar and sugar in a large bowl.
Add chopped broccoli, water chestnuts, bacon, cranberries and pepper; stir to coat with the dressing.
Cover and refrigerate at least one half hour, or up to one day before serving.

Nutrition Facts : Calories 115.7, Fat 7, SaturatedFat 2.2, Cholesterol 11.9, Sodium 185.7, Carbohydrate 11.1, Fiber 1.1, Sugar 2.7, Protein 3.6

BROCCOLI-AND-BACON SALAD

Broccoli-and-Bacon Salad image

Can't stop eating.

Provided by Linda Z

Categories Salad Vegetable Salad Recipes Broccoli Salad Recipes

Time 4h15m

Yield 10

Number Of Ingredients 9

Ingredients

2 pounds broccoli florets
10 slices crisply cooked bacon, crumbled
½ cup chopped red onion
½ cup golden raisins
½ cup cashews
½ cup sliced water chestnuts
1 cup mayonnaise
½ cup white sugar
2 tablespoons vinegar

Steps:

Toss broccoli, bacon, red onion, raisins, cashews, and water chestnuts together in a large bowl.
Whisk mayonnaise, sugar, and vinegar together until smooth; pour over salad and toss to coat.
Cover bowl with plastic wrap and refrigerate until the dressing sets, at least 4 hours.

Nutrition Facts : Calories 298.7 calories, Carbohydrate 27.2 g, Cholesterol 8.4 mg, Fat 21 g, Fiber 3.2 g, Protein 4.2 g, SaturatedFat 3.3 g, Sodium 200.6 mg, Sugar 17.5 g

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