This broccoli salad is a version of the classic one with red onions and cheese. It’s lightened up a bit with reduced fat mayo and sour cream, but what I love is the cranberry addition!
1 clove garlic, minced
1/4 cup low-fat mayonnaise
1/4 cup reduced-fat sour cream
2 teaspoons cider vinegar
1 teaspoon sugar
4 cups finely chopped broccoli crowns
1 8-ounce can sliced water chestnuts, rinsed and chopped (optional)
3 slices cooked bacon, crumbled
3 tablespoons dried cranberries
Freshly ground pepper, to taste
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.
Categories: Sides & Salads Tags:
Photos:
broccoli
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Photo Credit: Cate Bogue
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Photo Credit: Cate Bogue
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Photo Credit: Cate Bogue
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Photo Credit: Cate Bogue
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Fresh celery and Carrots in cups with ranch dressing Photo Credit: Cate Bogue