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)

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Steps

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In a large skillet , cook bacon over medium heat , turning frequently , until crisp.

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Drain bacon on paper towels.

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If using whole broccoli , trim off ends and chop the rest into 1 / 4-inch sticks.

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Chop bacon coursely.

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In a large bowl , whisk yogurt , vinegar , sugar , salt , and pepper.

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Add water chestnuts , onion , broccoli , and if available , nuts or seeds.

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Toss to coat.

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Ingredients

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turkey bacon, broccoli coleslaw mix, low-fat plain yogurt, apple cider vinegar, sugar, salt, fresh ground black pepper, low-sodium sliced water chestnuts, red onion, slivered almonds