4 slices turkey bacon
16 ounces shredded broccoli slaw
1/4 cup nonfat plain yogurt
1/4 cup reduced-fat mayonnaise
3 tablespoons cider vinegar
2 teaspoons sugar
1/2 teaspoon salt
1 can water chestnuts, coarsely chopped
1/2 cup red onion, finely diced
Cook bacon in a large skillet over medium heat, turning frequently, until crisp, 5 to 8 minutes. (Alternatively, microwave on High for 2 1/2 to 3 minutes.) Drain bacon on paper towels. Chop coarsely.
Whisk yogurt, mayonnaise, vinegar, sugar, salt and pepper in a large bowl. Add water chestnuts, onion, bacon and broccoli; toss to coat. Chill until serving time.
Tips: Cover and chill for up to two days. If using whole broccoli, trim about 3 inches off the stems. Chop the rest into 1/4-inch pieces.
Nutrition Information: 67 calories, 4 g fat, 282 mg sodium, 7 g carbs, 2 g fiber, 3 g protein