Broccoli Salad

• 4 cups broccoli florets (about 1 head)
• 1/4 cup thinly vertically sliced red onion
• 1/4 cup (1-inch-thick) slices red bell pepper
• 1/4 cup raisins
• 2 1/2 tablespoons sliced almonds, toasted
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 center-cut bacon slice, cooked and crumbled (drained)
• 2 tablespoons white wine vinegar
• 2 tablespoons sugar
• 1 1/2 teaspoons olive oil

Blanch or steam broccoli for 3 minutes. Combine first 8 ingredients in a large bowl. Combine vinegar, sugar, and oil in a small bowl, stirring with a whisk to combine. Pour vinegar mixture over broccoli mixture; toss gently to coat.

Yield: 6 servings (serving size: about 3/4 cup)

Nutritional Information: CALORIES 84(32% from fat); FAT 3g (sat 0.4g,mono 1.9g,poly 0.6g); PROTEIN 2.6g; CHOLESTEROL 1mg; CALCIUM 35mg; SODIUM 84mg; FIBER 2.1g; IRON 0.6mg; CARBOHYDRATE 13.5g

from Cooking Light, AUGUST 2006