Broccoli-Bacon Salad

• 1 clove(s) garlic, minced
• 1/4 cup(s) low-fat mayonnaise
• 1/4 cup(s) reduced-fat sour cream
• 2 teaspoon(s) cider vinegar
• 1 teaspoon(s) sugar
• 4 cup(s) finely chopped broccoli crowns (see Tips & Techniques)
• 1 can(s) (8-ounce) sliced water chestnuts, rinsed and chopped
• 3 slice(s) cooked bacon, crumbled
• 3 tablespoon(s) dried cranberries
• Freshly ground pepper to taste

1. Whisk garlic, mayonnaise, sour cream, vinegar, and sugar in a large bowl. Add broccoli, water chestnuts, bacon, cranberries, and pepper; stir to coat with the dressing.
2. Tips & Techniques
3. Most supermarkets sell broccoli crowns, which are the tops of the bunches, with the stalks cut off. Although crowns are more expensive than entire bunches, they are convenient and there is considerably less waste.

garlic, cups, cups, cider vinegar, sugar, cups, cans, bacon, cranberries, freshly ground pepper

Taken from www.epicurious.com/recipes/member/views/broccoli-bacon-salad-52351011 (may not work)