BROCCOLI SALAD

BROCCOLI SALAD
1 bunch fresh broccoli, finely chopped, raw (about 1 pound)
1/2 cup red onion, finely chopped (2 1/2 ounces)
3/4 cup mayonnaise
2 tablespoons white vinegar
2 tablespoons Splenda or equivalent liquid Splenda
12 ounces bacon, chopped and fried until crisp (about 4 ounces cooked bacon)
1/4 cup sunflower kernels

Put the broccoli and onion in a large bowl. Mix the mayonnaise, vinegar and Splenda; pour over broccoli and mix well. Just before serving, stir in the bacon and sunflower kernels.

Makes 6-12 servings
Do not freeze

Per 1/6 recipe: 362 Calories; 33g Fat; 11g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs
Per 1/8 recipe: 271 Calories; 25g Fat; 8g Protein; 5.5g Carbohydrate; 2g Dietary Fiber; 3.5g Net Carbs
Per 1/10 recipe: 217 Calories; 20g Fat; 7g Protein; 4g Carbohydrate; 2g Dietary Fiber; 2g Net Carbs
Per 1/12 recipe: 181 Calories; 17g Fat; 5g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs

The only difference between this and the classic recipe is the Splenda instead of sugar. I also reduced the sunflowers kernels from 1/2 cup to 1/4 cup.

UPDATE 10/8/12: It was brought to my attention that the fat and calorie counts for this recipe seemed rather high. I've adjusted them now because I discovered that I was counting 12 ounces of "cooked" bacon in this recipe. If you start with 12 ounces of raw bacon, you will end up with only about 3-4 ounces of crisp, cooked bacon. To be on the safe side, I've calculated the counts based on 4 ounces of cooked bacon.

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