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Broccoli-Bacon Salad Broccoli-Bacon Salad

Prepared by: Susan Mills-Gray,
Nutrition Specialist,
University of Missouri Extension

April 10, 2016


Yield: Makes 6 servings (1 cup)



  • 1 clove garlic, minced
  • 1/4 cup low-fat mayonnaise
  • 1/4 cup reduced-fat sour cream
  • 2 teaspoons cider vinegar
  • 1 teaspoon sugar
  • 4 cups finely chopped broccoli crowns
  • 1 8-ounce can sliced water chestnuts, rinsed and chopped
  • 3 slices cooked bacon, crumbled
  • 3 tablespoons dried cranberries
  • Freshly ground pepper, to taste



  1. Whisk garlic, mayonnaise, sour cream, vinegar and sugar in a large bowl.
  2. Add broccoli, water chestnuts, bacon, cranberries and pepper; stir to coat with the dressing.
  3. Cover and refrigerate for up to 1 day.


Nutrition information per serving

Calories: 89

Total Fat: 4g

Saturated Fat: 1g

Cholesterol: 8mg

Carbohydrates: 12g

Protein: 4g

Fiber: 3g

Sodium: 200mg






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Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.


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Last update: Monday, April 11, 2016