Broccoli Slaw With Turkey Bacon and Water Chestnuts

Description: This popular potluck classic is lighter with a yogurt-based dressing. The original recipe called for 1/4 cup yogurt, 1/4 cup reduced-fat mayo, and 2 tsp sugar. But, I replaced it with 1/2 cup yogurt and 1 tsp Splenda. I had to make sure the waterchestnuts aren't dripping wet, otherwise the dressing will be watery. (Eating Well, Winter 2004)

Ingredients:

• 4 slices turkey bacon
• 12 ounces broccoli coleslaw mix, shredded or 1 1/2 lbs broccoli
• 1/2 cup low-fat plain yogurt or 1/2 cup nonfat plain yogurt
• 3 tablespoons apple cider vinegar
• 1 teaspoon sugar
• 1/2 teaspoon salt (to taste)
• 1/8 teaspoon fresh ground black pepper (to taste)
• 1 (8 ounce) can low-sodium sliced water chestnuts, rinsed, and coursely chopped
• 1/2 cup red onion, finely diced (1/2 medium)
• 1/2 cup slivered almonds (optional) or 1/2 cup unsalted sunflower seeds (optional)

Steps:

1. In a large skillet, cook bacon over medium heat, turning frequently, until crisp (5 to 8 min).
2. Drain bacon on paper towels.
3. If using whole broccoli, trim off ends and chop the rest into 1/4-inch sticks.
4. Chop bacon coursely.
5. In a large bowl, whisk yogurt, vinegar, sugar, salt, and pepper.
6. Add water chestnuts, onion, broccoli, and if available, nuts or seeds.
7. Toss to coat.