{soups-salads-and-salad-dressings} (4th of July) Broccoli Salad

 

Broccoli Salad

yield: 6 (1 SCANT CUP) SERVINGS

INGREDIENTS:

• ½ cup chopped red apple
• 1 teaspoon lemon juice
• 8 slices center cut bacon, cooked crisp and chopped
• 3 cups chopped broccoli florets
• ¾ cup sliced red grapes
• ½ cup shredded or matchstick carrots
• 1 medium scallion, chopped
• 1/3 cup sunflower seeds
• ½ cup low fat mayonnaise (I used Hellmann's)
• 2 tablespoons granulated sugar
• 1 tablespoon apple cider vinegar

DIRECTIONS:

1. Place the chopped apples in a large mixing bowl and add the lemon juice. Stir to coat the apples. Add the chopped bacon, broccoli florets, grapes, carrots, scallions and sunflower seeds and stir until well combined.
2. In a separate dish, combine the mayonnaise, sugar and apple cider vinegar and stir until combined. Add the mayo mixture to the other ingredients and stir until well coated. Store in the refrigerator and serve chilled or at room temperature.

WEIGHT WATCHERS FREESTYLE SMARTPOINTS:
4 per (1 scant cup*) serving (SP calculated using the recipe builder on weightwatchers.com)

WEIGHT WATCHERS POINTS PLUS:
4 per (1 scant cup*) serving (PP calculated using the nutrition info below and a WW PointsPlus calculator)

NUTRITION INFORMATION (1 SCANT CUP*):
140 calories, 16 g carbs, 9 g sugars, 7 g fat, 1 g saturated fat, 6 g protein, 2 g fiber (from myfitnesspal.com)

* When I measured the entire finished recipe it came out to about 5 ½ cups total, so I listed the serving size as 6 scant cups.

Source: Emily Bites

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Rhonda in MO

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Posted by: Rhonda Gray <ronkaygray66@gmail.com>

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