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4 cups Birdseye Frozen Broccoli Florets
1/2 cup shredded cheddar cheese
1/4 cup chopped green onions(green stem)
4 slices crispy cooked bacon
1/2 cup granular Splenda
1&1/2 tble Apple Cider Vinegar
How To Prepare:
Cook broccoli 5 minutes in microwave to thaw, should still be fairly crunchy. Cool then drain off excess water.
Mix mayo, splenda & vinegar together to make dressing, blend well.
Once broccoli is cool mix it with the cheese and crumbled bacon in bowl. Stir in dressing. Refrigerate 4 hours before serving.
I adapted this recipe from Taste of Home Oct/Nov issue. Original recipe called for fresh broccoli. I used frozen because that's all I had.
Total Carb Count: 24.5 (6.1 per 1 cup serving):
Birdseye Frozen Broccoli 8 carbs, 1/2 shredded cheese 2 carbs, 1/4 chopped green onion 1.2 carbs, 1&1/2 apple cider vinegar 1.3 carbs, 1/2 cup Splenda 12 carbs.
Number of Servings:
4 (1 cup servings)
Carbs per serving - include all nutritional information if known: