Broccoli-Bacon Salad

From Eating Well, May/June 2009

1 clove garlic, minced
1/4 cup lowfat mayonnaise
1/4 cup reduced fat sour cream
2 tsp cider vinegar
1 tsp sugar
4 cups finely chopped broccoli crowns
1 8-oz. can sliced water chestnuts, rinsed and chopped
3 slices cooked bacon, crumbled
3 tbsp dried cranberries
Fresh ground pepper to taste

Whisk garlic, mayonnaise, sour cream, vinegar, and sugar in a large bowl. Add te rest of the ingredients and toss to coat with the dressing.

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