This salad has all the creamy taste with less fat. It is bursting with flavour and will definitely be this summer’s most requested salad at picnics and parties for sure!
Safety Tip: When the weather gets really warm, take a bowl that is slightly larger than the bowl you will be using for the salad, put 2 cups of water in a large zip lock bag and place in bottom of larger bowl. Place smaller bowl inside and freeze overnight. When ready to serve place salad in smaller bowler and your salad will stay cool.
2 cups cooked Turkey breast, cut into small cubes
1 clove garlic, minced
1/2 cup low-fat mayonnaise
1/2 cup reduced-fat sour cream
2 teaspoons cider vinegar
1 teaspoon sugar
4 cups finely chopped broccoli crowns
1 8-ounce can sliced water chestnuts, rinsed
3 slices cooked bacon, crumbled
3 tablespoons dried cranberries
Freshly ground pepper, to taste
Method of Preparation
Whisk garlic, mayonnaise, sour cream, vinegar and sugar in a large bowl.
Add Turkey Breast, broccoli, water chestnuts, bacon, cranberries and pepper; stir to coat with the dressing.
Refridgerate one hour.