Broccoli Salad

"Most broccoli salads have a creamy dressing, but I came up with this recipe using oil and vinegar instead." -Paulette Kwiatkowski, Maumee, OH

Yield: 6 servings (serving size: about 3/4 cup)

Ingredients

• 4  cups  broccoli florets (about 1 head)
• 1/4  cup  thinly vertically sliced red onion
• 1/4  cup  (1-inch-thick) slices red bell pepper
• 1/4  cup  raisins
• 2 1/2  tablespoons  sliced almonds, toasted
• 1/8  teaspoon  salt
• 1/8  teaspoon  freshly ground black pepper
• 1  center-cut bacon slice, cooked and crumbled (drained)
• 2  tablespoons  white wine vinegar
• 2  tablespoons  sugar
• 1 1/2  teaspoons  olive oil

Preparation

Combine first 8 ingredients in a large bowl. Combine vinegar, sugar, and oil in a small bowl, stirring with a whisk to combine. Pour vinegar mixture over broccoli mixture; toss gently to coat.

Nutritional Information

Calories:

84 (32% from fat)

Fat:

3g (sat 0.4g,mono 1.9g,poly 0.6g)

Protein:

2.6g

Carbohydrate:

13.5g

Fiber:

2.1g

Cholesterol:

1mg

Iron:

0.6mg

Sodium:

84mg

Calcium:

35mg