Dr. Weil's Broccoli Slaw
We've lightened this popular potluck classic with a dressing of reduced-fat mayo and yogurt. To speed preparation, you can use shredded broccoli slaw from the produce aisle. Makes 8 servings, 3/4 cup each Ingredients: 4 slices turkey bacon 1 12- to 16-ounce bag shredded broccoli slaw or 1 large bunch broccoli (about 1 1/2 pounds) 1/4 cup low-fat or nonfat plain yogurt 1/4 cup reduced-fat mayonnaise 3 tablespoons cider vinegar 2 teaspoons sugar 1/2 teaspoon salt, or to taste Freshly ground pepper to taste 1 8-ounce can low-sodium sliced water chestnuts, rinsed and coarsely chopped 1/2 cup finely diced red onion (1/2 medium) Instructions: 1. Cook bacon 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. 2. If using whole broccoli, trim about 3 inches off the stems. Chop the rest into 1/4-inch pieces. 3. 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. Tips: Cover and chill for up to 2 days. Nutrition Information Per serving: 80 calories 4 g fat (1 g sat, 1 g mono) 9 mg cholesterol 9 g carbohydrate 3 g protein 3 g fiber 297 mg sodium Nutrition bonus: Vitamin C (70% daily value) 1/2 Carbohydrate Serving Exchanges: 2 vegetables 1 fat -Recipe provided by EatingWell.com ~To get something you never had, you have to do something you never did. -Sugar -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
