BROCCOLI CRUNCH SALAD

BROCCOLI CRUNCH SALAD
1 medium fresh broccoli, chopped, about 1 pound *
1/2 pound bacon
4 ounces cheddar cheese, shredded
1 cup mayonnaise
2 tablespoons vinegar
2 tablespoons granular Splenda or equivalent liquid Splenda *

Chop and fry the bacon until crisp; drain on paper towels. Blend the mayonnaise, vinegar and Splenda; combine all of the ingredients and chill before serving.

Makes about 6-8 servings
Do not freeze

* You can substitute a 16 ounce bag of thawed and drained frozen broccoli florets. The carb savings are negligible with liquid Splenda.

Per 1/6 Recipe: 581 Calories; 54g Fat; 19g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs
Per 1/8 Recipe: 436 Calories; 41g Fat; 14g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs

This is a slight variation of my Broccoli Salad. I'd seen so many similar salad recipes that contained cheese so I decided to give it a try. It's actually quite good. Click the photo to see a close-up.

VARIATION: Save on carbs and calories by using only half the dressing mixture. You could cut back even more by using less cheese and bacon. The counts below are for half the dressing, but the full amount of cheese and bacon.

Per 1/6 Recipe: 449 Calories; 40g Fat; 19g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs
Per 1/8 Recipe: 337 Calories; 30g Fat; 14g Protein; 4g Carbohydrate; 2g Dietary Fiber; 2g Net Carbs

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