A light, tangy dressing jazzes up this Broccoli Salad with dried cranberries, almonds, and bacon. A classic summer side dish!
Servings: 8 servings
- 5 slices thick sliced bacon
- 2 or 3 crowns of fresh broccoli cut into bite size pieces (approximately 6 cups)
- 1/3 cup red onion chopped
- 1/2 cup dried cranberries
- 1 tablespoon white wine vinegar
- 1 tablespoon white sugar
- 1/3 cup light mayonnaise
- 1/3 cup light sour cream
- 1/3 cup slivered almonds
Preheat oven to 375 degrees. Place bacon on a foil lined, rimmed baking sheet. Bake for 15 to 18 minutes or till browned and crisp. Transfer cooked bacon to paper towels to drain. Crumble and set aside.
In a large serving bowl, combine the broccoli, onion and dried cranberries. In a small bowl, stir together the light mayonnaise, light sour cream, white wine vinegar, and sugar. Pour over broccoli mixture, and toss until well mixed. Refrigerate for at least two hours or up to six hours.
When ready to serve, stir in the crumbled bacon and slivered almonds.
Calories: 239kcal | Carbohydrates: 21g | Protein: 9g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 276mg | Potassium: 587mg | Fiber: 5g | Sugar: 10g | Vitamin A: 993IU | Vitamin C: 136mg | Calcium: 98mg | Iron: 1mg