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VEGETABLE & OTHER SALADS:
Broccoli Salad with
Vinaigrette
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Broccoli
Salad with Vinaigrette |
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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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WW
POINTS: 3
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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. |
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RATE this Recipe
Ratings:
***Hey,
this one's a keeper!- would
make it again.
"This
was a nice salad. I usually make the creamy broccoli salad and
this one was a nice diversion from that. Fewer calories!"
-El Paso, TX
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