Broccoli Slaw With Turkey Bacon And Water Chestnuts Food

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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

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

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