Broccoli Slaw Salad

What's not to like in a slaw that is the perfect combination of sweet and salty, crisp and creamy? Instead of cabbage, we've used broccoli slaw, which is shredded broccoli stalks.

Yield: 6 servings (serving size: 3/4 cup)
Recipe from Oxmoor House

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 148
  • Fat: 8.1g
  • Saturated fat: 1.6g
  • Protein: 3.9g
  • Carbohydrate: 16.8g
  • Cholesterol: 9mg
  • Iron: 1.6mg
  • Sodium: 323mg
  • Calories from fat: 49%
  • Fiber: 2.9g
  • Calcium: 45mg

Ingredients

  • 4 center-cut bacon slices
  • 1/3 cup light mayonnaise
  • 2 tablespoons plain fat-free yogurt
  • 2 teaspoons cider vinegar
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 (12-ounce) package broccoli slaw
  • 1/2 cup finely chopped red onion
  • 1/2 cup raisins
  • 2 tablespoons chopped pecans, toasted

Preparation

  1. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble and set aside.
  2. . Combine mayonnaise and next 5 ingredients in a bowl. Add broccoli slaw, onion, and raisins; toss to coat. Cover and chill until ready to serve. Sprinkle with bacon and pecans before serving.
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