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Adapted from Taste of Home recipe Broccoli, Cheddar, & Bacon Salad
Date product posted
Fri September 3, 2004
Great salad to keep in the frig. You can play around with the recipe and add more cheese, bacon or make more dressing but you will need to adjust the carb count. Total carb count can be reduced if you use something other then granulated Splenda (that's all I had).
4 cups frozen broccoli florets
1/2 cup shredded cheddar cheese
1/4 cup green onion
3/4 cup mayo
4 slices bacon, cooked until crispy
1 1/2 tble Apple Cider Vinegar
1/2 cup granulated Splenda (more or less to suit your taste)
How To Prepare:
Defrost broccoli in microwave until it is unfrozen but still crispy (can substitute fresh broccoli).
In a separate bowl mix mayo, splenda, & apple cider vinegar. Mix well and let sit 5 minutes.
Once broccoli is cool, drain off any excess water. Add cheese, onion, & crumbled bacon to broccoli. Add in mayo mixture and stir to coat broccoli well.
Refrig 4 hours before serving.
Number of Servings:
Carbs per serving - include all nutritional information if known:
24.5 carb total, 6.1 carbs per 1 cup serving. Here is how I figured the carb count: Broccoli 8C, Cheese 2C, onion 1.2C, apple cider vinegar 1.3C,Granulated Splenda 12C