B.R.O.C. in the U.S.A.
Serving Size: 1/6th of recipe (about 1 cup)
Calories: 123
Fat: 5.5g
Sat Fat: 1g
Sodium: 370mg
Carbs: 15g
Fiber: 3g
Sugars: 9g
Protein: 5g
PointsPlus® value 3*
SmartPoints® value 3*
HG Tip: If making this dish the day before serving it, don't add the bacon until you're ready to serve. Soggy bacon = sad times.
It's officially cookout season, and grilled goodies need scoopable salads to go with 'em. (That's just how it's done.) Prepare to meet your new go-to summer side dish...
Prep: 20 minutes
Cook: 20 minutes
Ingredients:
6 strips center-cut bacon or turkey bacon
4 cups small broccoli florets
1/4 cup light mayonnaise
2 tbsp. seasoned rice vinegar
1 cup chopped red bell pepper
1/2 cup finely chopped sweet onion
1 cup chopped tomatoes
1 cup halved grapes
Directions:
Bring a large pot of water to a boil.
While waiting for the water to boil, cook bacon until crispy, either in a skillet or in the microwave. (See package for cook time and temperature.)
Fill a large bowl with ice and cold water.
Add broccoli to the boiling water. Cook until bright green and crisp-tender, about 2 minutes. Using a slotted spoon, transfer broccoli to the ice water.
In a medium bowl, whisk mayo with vinegar until uniform. Chop or crumble bacon.
Once broccoli is completely cool, drain water and remove any ice cubes. Pat dry, if needed. Add bacon, pepper, and onion. Top with mayo mixture, and stir to coat. Fold in tomatoes and grapes.
MAKES 6 SERVINGS