Ingredients:
4 slices turkey bacon
12 ounces broccoli coleslaw mix, shredded or 1 1/2 lbs broccoli
1/2 cup low-fat plain yogurt or 1/2 cup nonfat plain yogurt
3 tablespoons apple cider vinegar
1 teaspoon sugar
1/2 teaspoon salt ( to taste)
1/8 teaspoon fresh ground black pepper ( to taste)
1 (8 ounce) cans low-sodium sliced water chestnuts, rinsed, and coursely chopped
1/2 cup red onions, finely diced ( 1/2 medium)
1/2 cup slivered almonds (optional) or 1/2 cup unsalted sunflower seeds (optional)
Directions:
In a large skillet, cook bacon over medium heat, turning frequently, until crisp (5 to 8 min).
Drain bacon on paper towels.
If using whole broccoli, trim off ends and chop the rest into 1/4-inch sticks.
Chop bacon coursely.
In a large bowl, whisk yogurt, vinegar, sugar, salt, and pepper.
Add water chestnuts, onion, broccoli, and if available, nuts or seeds.
Toss to coat.
Servings: Serve
Time preparation: 20 min.
Time total: 30 min.