Broccoli Salad

"Most broccoli salads have a creamy dressing, but I came up with this recipe using oil and vinegar instead." -Paulette Kwiatkowski, Maumee, OH

Yield: 6 servings (serving size: about 3/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 84
  • Calories from fat: 32%
  • Fat: 3g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.6g
  • Protein: 2.6g
  • Carbohydrate: 13.5g
  • Fiber: 2.1g
  • Cholesterol: 1mg
  • Iron: 0.6mg
  • Sodium: 84mg
  • Calcium: 35mg

Ingredients

  • 4 cups broccoli florets (about 1 head)
  • 1/4 cup thinly vertically sliced red onion
  • 1/4 cup (1-inch-thick) slices red bell pepper
  • 1/4 cup raisins
  • 2 1/2 tablespoons sliced almonds, toasted
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 center-cut bacon slice, cooked and crumbled (drained)
  • 2 tablespoons white wine vinegar
  • 2 tablespoons sugar
  • 1 1/2 teaspoons olive oil

Preparation

  1. Combine first 8 ingredients in a large bowl. Combine vinegar, sugar, and oil in a small bowl, stirring with a whisk to combine. Pour vinegar mixture over broccoli mixture; toss gently to coat.
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