1 lb. bacon
1 head broccoli
2/3 c. red onion, chopped
1 (8 oz.) can sliced water chestnuts, drained
1/2 c. mayonnaise
1/2 c. plain low-fat yogurt
1/3 c. sugar
2 tbsp. tarragon vinegar
3 tbsp. toasted sesame seeds (optional)

Cook bacon until crisp. Drain, cool and crumble; set aside. Chop broccoli. Combine bacon, red onion, broccoli and water chestnuts. In a small bowl, combine salad dressing, yogurt, sugar and vinegar and pour over vegetables. May be refrigerated 3 to 5 days.