Broccoli Bacon Salad

Summer weather is prime grilling time and with backyard BBQs or pool parties top of mind for many, a host must have a handful of standby side dishes to whip up for guests. This healthier broccoli bacon salad is sure to please both veggie and meat lovers alike. Slightly steamed broccoli is combined with smokey bacon, crunchy water chestnuts, dried cranberries, and a creamy low-fat mayo dressing. Serve chilled with barbecue chicken or your favorite grilled summer meat.

Servings: 5 to 6 (approx. 1 cup each)
Active Time: 20 minutes
Total Time: 20 minutes

INGREDIENTS

2 cups water
4 cups finely chopped broccoli crowns*
3 to 5 slices crumbled cooked bacon
1 Tbsp chopped fresh garlic (1 clove)
1/4 cup low-fat mayonnaise
1/4 cup reduced-fat sour cream
2 tsp apple cider vinegar
1 tsp sugar
1/2 tsp chili powder (optional)
1 8 oz can rinsed and chopped water chestnuts
3 to 4 Tbsp dried cranberries
2 Tbsp chopped walnuts
Fresh ground pepper to taste

NOTES

*Depending on your preference, broccoli can be raw or slightly steamed, until crowns turn a deep green but the stems are still hard to pierce.

PREPARATION

1.Heat water in a medium pot over medium-high heat until boiling.

2.Rinse broccoli under warm water, pat dry with paper towels. Using a paring knife, remove stalk from broccoli heads; separate broccoli heads into individual crowns.

3. Add broccoli crowns to pot of boiling water and reduce heat to simmer. Cook until the broccoli turns a deep green, but the stems are still firm. Remove broccoli from water using a strainer; pat dry with paper towels and let cool.

4. Spray a medium non-stick skillet with cooking spray and heat over medium-high; add bacon slices and cook 2 to 3 minutes until it turns a light brown color. Using a fork, flip bacon slices over and cook another 2 to 3 minutes; you want the bacon to be browned and easy to crumble. Remove bacon from pan, and lay onto folded paper towels until grease has drained and the bacon is cool.

5. Whisk garlic, mayo, sour cream, vinegar, sugar, and chili powder (optional) in a large bowl.

6. Add broccoli, water chestnuts, crumbled bacon, cranberries, walnuts (optional), and pepper. Stir to coat with dressing.