Barb's Broccoli, Cauliflower, Pepper and Bacon Salad
- Minutes to Prepare:
- Number of Servings: 8
Ingredients
Bacon, 5 strips cooked to very crisp (*nutritional info is based on Louis Rich Turkey bacon)Broccoli, fresh, 2 cups (bite size pcs.)Cauliflower, raw, 2 cups (bite size pcs.)Red Pepper, fresh, 1 cup, dicedYellow Pepper, 1 cup diced, large Onions, yellow or red, 1/2 cup, dicedParmesan Cheese, grated, 3 oz Cheddar Cheese, 3 oz Mayonnaise, Hellman's Light, 1 cupPepper, black, 1/2 tsp Garlic powder, 1/2 tsp
1. Fry the bacon to very crisp slices, wrap in paper towels and set aside.
2. Wash and chop all the vegetables, placing in a large bowl as completed.
3. Add parmesan and cheddar cheese to bowl.
DRESSING:
1. Mix the light mayo and packet of equal, black pepper and garlic powder in small bowl; whisk together with 1-3 teaspoons of skim milk. (the calculator doesn't allow for tsp.'s of milk so it's not shown in the ingredient list) Make the dressing to the consistency your family prefers.
Finishing touch:
1. Pour dressing over salad, combine thoroughly. Put half the salad into a second bowl (possibly your serving bowl).
2. Crumble 3 strips of bacon over this half of salad.
3. Pour remaining salad over bacon.
4. Crumble 2 strips of bacon on top.
5. Cover and refrigerate 4-6 hours before serving (or overnight).
Serving Size: Makes approximately 8, 1-cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user SKYWEST.
2. Wash and chop all the vegetables, placing in a large bowl as completed.
3. Add parmesan and cheddar cheese to bowl.
DRESSING:
1. Mix the light mayo and packet of equal, black pepper and garlic powder in small bowl; whisk together with 1-3 teaspoons of skim milk. (the calculator doesn't allow for tsp.'s of milk so it's not shown in the ingredient list) Make the dressing to the consistency your family prefers.
Finishing touch:
1. Pour dressing over salad, combine thoroughly. Put half the salad into a second bowl (possibly your serving bowl).
2. Crumble 3 strips of bacon over this half of salad.
3. Pour remaining salad over bacon.
4. Crumble 2 strips of bacon on top.
5. Cover and refrigerate 4-6 hours before serving (or overnight).
Serving Size: Makes approximately 8, 1-cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user SKYWEST.
Nutritional Info Amount Per Serving
- Calories: 211.6
- Total Fat: 15.5 g
- Cholesterol: 36.9 mg
- Sodium: 651.2 mg
- Total Carbs: 8.7 g
- Dietary Fiber: 2.1 g
- Protein: 10.0 g
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