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.
12- to 16-ounce bag
shredded broccoli slaw, or 1 large bunch broccoli (about 1 1/2 pounds)
low-fat or nonfat plain yogurt
salt, or to taste
Freshly ground pepper, to taste
low-sodium sliced water chestnuts, rinsed and coarsely chopped
finely diced red onion, (1/2 medium)
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.
MAKE AHEAD TIP: Cover and chill for up to 2 days.
Calories 80, Total Fat 3 g, Saturated Fat 1 g, Monounsaturated Fat 1 g, Cholesterol 5 mg, Sodium 271 mg, Carbohydrate 9 g, Fiber 3 g, Protein 3 g, Potassium 181 mg. Daily Values: Vitamin C 70%. Exchanges: Vegetable 2,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet