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Monday, December 12, 2016

FESTIVE BROCCOLI SALAD IN A HURRY




FESTIVE BROCCOLI SALAD IN A HURRY

This broccoli salad is great for the holiday table.  Slightly sweet sauce…love that!  You can add a small amount of tart, dried cranberries if desired.  The trick without parboiling the broccoli is to cut the florets real small, i.e. cut them in halves and quarters as necessary.

4 cups broccoli florets, cut very (1 L)
  small
4 slices bacon, cooked crisp and crumbled
2 tbsp raisins, OR dried (30 mL)
  cranberries (optional)
1/cup grated sharp Cheddar cheese, (125 mL)
  divided
1/cup pecan halves (60 mL)
Dressing:
1/cup mayonnaise (125 mL)
1/cup Greek yogurt (60 mL)
Liquid sweetener to equal 1/cup (60 mL)
  sugar
1/tsp salt (1 mL)

Prepare broccoli.  Rinse in a colander.  Place in a salad spinner and spin all the water out.  Place broccoli in freezer for 10 to 15 minutes; don’t forget it in there!

In large bowl, combine cold broccoli, bacon bits (reserve a few for the top), raisins, OR dried cranberries, if using, 1/4 cup (60 mL) grated Cheddar cheese and pecan halves.

In small bowl, combine mayonnaise, Greek yogurt, liquid sweetener and salt.  Pour over broccoli mixture and toss to coat well.  Serve immediately or refrigerate until serving time.

Yield:  6 servings
1 serving
237.1 calories
7.8 g protein
21.3 g fat
1.8 g fiber
2.9 g net carbs 

SUPPORT YOUR TEAMbuy Low-Carbing Among Friends cookbooks: low-carb.us/SALE.go


For other great Low-Carb, Gluten-Free recipes by the team & me: