Broccoli Carrot Salad

Heart Smart
broccoli carrot salad

Prep Time: 20 minutes

Total Time: 1 hour 20 minutes


  • 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


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