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A variation of the more
fattening creamy broccoli salad...
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4 cups |
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broccoli
florets |
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¼ cup |
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thinly
vertically sliced red onion |
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¼ cup |
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thinly
sliced red bell pepper |
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¼ cup |
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raisins |
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2½ Tbs |
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sliced
almonds, toasted |
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salt and
pepper to taste |
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1 slice |
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bacon,
cooked, drained and crumbled |
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2 Tbs |
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white wine
vinegar |
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2 Tbs |
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granulated
sugar |
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1½ tsp |
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olive oil |
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Combine first 7
ingredients (through bacon) in a large bowl. Whisk
together vinegar, sugar and oil in a small bowl. Pour
over broccoli; toss gently to coat. |
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Servings: 6 |
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Yield: Serving Size:
About 3/4 cup per serving |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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115.06 |
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Calories From Fat (46%) |
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53.16 |
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% Daily Value |
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Total Fat
6.10g |
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9% |
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Saturated Fat 1.28g |
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6% |
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Cholesterol
4.31mg |
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1% |
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Sodium
66.72mg |
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3% |
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Potassium
263.50mg |
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8% |
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Carbohydrates
14.04g |
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5% |
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Dietary Fiber 0.91g |
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4% |
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Sugar 8.70g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
13.13g |
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Protein
3.28g |
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7% |
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Cooking Tips |
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*If you prefer to have your
broccoli slightly tender, plunge into boiling water for 1-2
minutes, rinse with cold water and let cool. Chill, if desired,
before serving. |