Broccoli-Meat Salad
Fixings
1 clove garlic, minced¼ cup low-fat mayonnaise
¼ cup decreased fat harsh cream
2 teaspoons juice vinegar1 teaspoon sugar
4 cups finely cleaved broccoli crowns
1 8-ounce can cut water chestnuts, washed and slashed
3 cuts cooked meat, disintegrated
3 tablespoons dried cranberriesFreshly ground pepper , to taste
Directions
Whisk garlic, mayonnaise, acrid cream, vinegar and sugar in an enormous bowl. Add broccoli, water chestnuts, meat, cranberries and pepper; mix to cover with the dressing.
Cover and refrigerate for as long as 1 day. Appreciate it !
Cooked vegetable-and-hotdog lasagna
Broccoli-Meat Salad VIDEO