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Broccoli Salad

Yield 6 servings (serving size: about 3/4 cup)
"Most broccoli salads have a creamy dressing, but I came up with this recipe using oil and vinegar instead." -Paulette Kwiatkowski, Maumee, OH

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

Nutrition Information

  • calories 84
  • caloriesfromfat 32 %
  • fat 3 g
  • satfat 0.4 g
  • monofat 1.9 g
  • polyfat 0.6 g
  • protein 2.6 g
  • carbohydrate 13.5 g
  • fiber 2.1 g
  • cholesterol 1 mg
  • iron 0.6 mg
  • sodium 84 mg
  • calcium 35 mg

How to Make It

  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.