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Broccoli-Bacon Salad

Broccoli-Bacon Salad

A picnic favorite, this salad combines broccoli, water chestnuts, cranberries and just a little bacon for delicious results. Our version has plenty of creaminess without all the fat. Make it once and it will become a regular on your backyard barbecue menu.


  • 1 clove garlic, minced
  • ¼ cup low-fat mayonnaise
  • ¼ 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 to taste


  • Whisk garlic, mayonnaise, sour cream, vinegar and sugar in a large bowl. Add broccoli, water chestnuts, bacon, cranberries and pepper; stir to coat with the dressing.


  • Cover and refrigerate for up to 1 day.

AUTHOR EatingWell Test Kitchen
BRAND EatingWell

YIELD 6 servings, 1 scant cup each
ACTIVE TIME 20 minutes
TOTAL TIME 20 minutes


Per serving 89 Calories
Total Fat 4 g
Saturated Fat 1 g
Mono Saturated Fat 1 g
Cholesterol 8 mg
Sodium 200 mg
Fiber 3 g
Protein 3 g
Potassium 193 mg
Added Sugars 3 g
Total Sugars 4 g
Calcium 36 mg
Folate 35 mcg
Vitamin B3 1 mg
Carbohydrate Servings 1

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