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Old 07-01-2004, 08:08 AM   #1
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Broccoli/Cauliflower salad

Does anyone know how to make this family favorite low carb? Will just omitting the sugar make it taste funny? Should I also omit the vinegar? Are there better recipes? I found one in the recipe room that did look interesting...may try it...thanks!!

Broccoli-Cauliflower Salad
1 cup broccoli florets
1 cup cauliflower florets
2 cups hard-cooked eggs
1 cup shredded Cheddar cheese
6 slices bacon
1 cup mayonnaise
1/2 cup white sugar
2 tablespoons white wine vinegar


Directions
1 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
2 In a medium sized salad bowl, layer in order the broccoli, cauliflower, eggs, cheese and bacon.
3 Prepare the dressing by whisking together the mayonnaise, sugar and vinegar. Drizzle dressing over top and serve.
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Old 07-01-2004, 08:52 AM   #2
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You didn't mentiono the number of servings, so I assumed. Try it this way:


* Exported from MasterCook *

Broccoli-Cauliflower Salad

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup broccoli florets
1 cup cauliflower flowerets
2 cups eggs, hard-boiled
1 cup shredded Cheddar cheese
6 slices bacon
1 cup mayonnaise
1/2 cup Splenda, Granular
2 tablespoons white wine vinegar

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.

In a medium sized salad bowl, layer in order the broccoli, cauliflower, eggs, cheese and bacon.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 693 Calories; 68g Fat (85.0% calories from fat); 20g Protein; 7g Carbohydrate; 1g Dietary Fiber; 346mg Cholesterol; 736mg Sodium. Exchanges: 2 1/2 Lean Meat; 1/2 Vegetable; 6 1/2 Fat; 0 Other Carbohydrates.

[COLOR=purple]Using 4 servings, it comes in at 6 net grams of carbs per serving. With 8 servings, which is what I would assume it realistically is, the carbs are only 2 net grams per serving. I think that is actually pretty good.

Just switch the sugar to Splenda Granular, and you're okay to go. There are only 2 tablespoons of vinegar, so I'd keep that. I think it should taste just fine. You may want to begin by using just a bit less Splenda at first and taste to see how you like it - like about 2 Tbsp. less. You may find that is enough sweetener.

HTH

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Old 07-01-2004, 08:59 AM   #3
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We make a recipe from Southern Living called Creamy Broccoli Salad:

1 cauliflower, cut into bite size pieces
1 large head broccoli, cut into bite size pieces
3 tomatoes, sliced
1 red onion, sliced thin

3/4 cup mayo
1/2 cup sour cream
1 tsp lemon juice
1/2 tsp garlic salt (maybe a little more)

Put everything (veggies) into a bowl. Mix up dressing, pour over and stir until covered. Add cherry tomatoes for garnish. Chill & serve.

I don't have a carb count. I don't eat the onion and little of the tomato but this is a great summer salad.
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Old 07-01-2004, 09:00 AM   #4
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This is a fabulous recipe and an old favorite of mine too. It's also extremely easy to low carb it. Just substitute 12 packets Splenda or 1/2 cup granular Splenda and you should have it just perfect. You should add the vinegar as listed. It will be delicious!!!

Excellent carb count. Enjoy!
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Old 07-01-2004, 10:06 AM   #5
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Thank you guys so much!!! I really wanted to make this for this weekend...and now I can! Thanks again...I knew I could count on you!
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Old 07-01-2004, 10:07 AM   #6
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Quote:
Originally posted by slimforever04
We make a recipe from Southern Living called Creamy Broccoli Salad:

1 cauliflower, cut into bite size pieces
1 large head broccoli, cut into bite size pieces
3 tomatoes, sliced
1 red onion, sliced thin

3/4 cup mayo
1/2 cup sour cream
1 tsp lemon juice
1/2 tsp garlic salt (maybe a little more)

Put everything (veggies) into a bowl. Mix up dressing, pour over and stir until covered. Add cherry tomatoes for garnish. Chill & serve.

I don't have a carb count. I don't eat the onion and little of the tomato but this is a great summer salad.
I'm going to try this one too! Yum! thanks for the recipe!
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Old 07-01-2004, 01:35 PM   #7
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Just a little tip ~ instead of frying the bacon and then crumbling it - I always cut up the raw bacon into little pieces, cutting the entire pound at once. Not only does it fry a LOT faster this way - but no need to 'crumble' it once it's done cooking - just drain it. *Ɯ*
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Old 07-01-2004, 04:17 PM   #8
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To make the chopped bacon fry even quicker, I drain the fat with a gravy ladle every few minutes so it's not sitting in a pool of grease.
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