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Broccoli Slaw With Turkey Bacon and Water Chestnuts

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“This popular potluck classic is lighter with a yogurt-based dressing. The original recipe called for 1/4 cup yogurt, 1/4 cup reduced-fat mayo, and 2 tsp sugar. But, I replaced it with 1/2 cup yogurt and 1 tsp Splenda. I had to make sure the waterchestnuts aren't dripping wet, otherwise the dressing will be watery. (Eating Well, Winter 2004)”
READY IN:
30mins
SERVES:
8
YIELD:
6 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large skillet, cook bacon over medium heat, turning frequently, until crisp (5 to 8 min).
  2. Drain bacon on paper towels.
  3. If using whole broccoli, trim off ends and chop the rest into 1/4-inch sticks.
  4. Chop bacon coursely.
  5. In a large bowl, whisk yogurt, vinegar, sugar, salt, and pepper.
  6. Add water chestnuts, onion, broccoli, and if available, nuts or seeds.
  7. Toss to coat.

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