Broccoli Carrot Salad

Prep Time: 20 minutes

Total Time: 1 hour 20 minutes

Ingredients

  • 6 cups fresh broccoli florets
  • 1 cup carrot, julienned
  • 1 (8 ounce) can sliced water chestnuts, drained
  • 1/4 cup apricot preserves
  • 1/2 cup low fat mayonnaise
  • 2 teaspoons red wine vinegar
  • 2 tablespoons real bacon bits
  • 2 tablespoons sunflower seeds

Instructions

Wash broccoli thoroughly and cut into florets. Blanch broccoli in boiling water for 10 seconds. Remove from boiling water and plunge into ice water to stop cooking; drain well. In a large bowl, combine broccoli, carrot and water chestnuts. In a small saucepan, melt apricot preserves; remove from heat and cool slightly. Pour preserves into a small bowl and stir in mayonnaise and vinegar; stir well. Add mayonnaise mixture to broccoli mixture and toss gently. Add bacon bits and sunflower seeds. Chill at least one hour prior to serving.


Yield: 8 servings

Nutritional Info

  • Calories =105
  • Fat =4gm
  • Saturated fat=1gm
  • Trans fat =0gm
  • Cholesterol =5mg
  • Protein =3gm
  • Sodium =160mg
  • Carbohydrate =15gm
  • Fiber =3gm
  • Calcium =41mg
  • % calories from fat =34%

FOOD EXCHANGES: 2 vegetables, 1/2 fruit, 1/2 fat