Broccoli Salad with Vinaigrette
This is a lower fat broccoli salad recipe that is a delicious change from the usual creamy version.
Servings: 6 servings (¾ cup each)
Ingredients
- 4 cups small broccoli florets (sliced in half, if too big)
- ¼ cup thinly vertically sliced red onion
- ¼ cup thinly sliced red bell pepper
- ¼ cup raisins (golden or regular)
- 2½ tablespoons sliced almonds, toasted
- salt and pepper, to taste
- 1 slice cooked, drained and crumbled bacon
- 2 tablespoons white wine vinegar
- 2 tablespoons granulated white sugar
- 1½ teaspoons olive oil
Instructions
- In a large bowl, combine the first 7 ingredients (broccoli through bacon).
- In a small bowl, whisk together the vinegar, sugar and oil. Pour over the broccoli mixture and toss gently to coat.
- Serve immediately or refrigerate until ready to serve.
Nutrition
Serving: 1serving | Calories: 120kcal | Carbohydrates: 15g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 241mg | Potassium: 324mg | Fiber: 3g | Sugar: 6g | Vitamin A: 574IU | Vitamin C: 63mg | Calcium: 50mg | Iron: 1mg