Zachilaberry Salad
Nutritional Info
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 195.6
- Total Fat: 15.2 g
- Cholesterol: 16.2 mg
- Sodium: 473.6 mg
- Total Carbs: 7.2 g
- Dietary Fiber: 2.9 g
- Protein: 9.0 g
View full nutritional breakdown of Zachilaberry Salad calories by ingredient
Introduction
Great salad for anyone watching their weight, especially diabetics watching carbs, with less than 8 carbs per serving. Great salad for anyone watching their weight, especially diabetics watching carbs, with less than 8 carbs per serving.Number of Servings: 15
Ingredients
-
1 large bunch Broccoli
1 large head Cauliflower
1 large head Lettuce
5 oz. Shredded Parmesan cheese
3 oz pkg Oscar Meyer real bacon bits
1 medium, Red onion, sliced thin
1/4 -1/2 cup Grated raw carrots
**Dressing**
1 cup Real Mayo
1/4 cup Grated Parmesan cheese
1/4 cup granulated Splenda
Directions
Prep time is mostly vegetable preparation. Clean and cut veggies & place in ziplock bags until ready to make salad.
Break up lettuce into bite-sized pieces
Cut up broccoli into small bite-sized pieces, discard stems
Cut up cauliflower into small bite-sized pieces
Grate about 1/4-1/2 cup of raw carrot (mostly for color)
Thinly slice 1 medium red onion & separate into rings
Mix dressing using a whisk and beat well. Place in covered container until just before serving. *You can use Light Mayo for less calories and fat if you prefer.
1 cup real mayo* (NOT salad dressing or miracle whip)
1/4 cup grated Parmesan Cheese
1/4 cup granulated Splenda sweetener
Just before serving:
Place all vegetables into very, very large bowl. Add 3 oz. package of Oscar Meyer Real Bacon pieces and 5 oz. pkg. of shredded Parmesan Cheese.
DO NOT add dressing until you are ready to sit down to eat. Then, mix dressing into salad very well with two large wooden spoons, making sure dressing is mixed throughout salad.
Note: If there are any leftovers, place in fridge in covered container. Leftovers tend to get juicy the longer they sit, but they still taste great!
For a complete meal, add diced, cooked chicken breast.
Serving Size: Makes about 15 1.5-2 cup servings
Number of Servings: 15
Recipe submitted by SparkPeople user ANNIEMK3.
Break up lettuce into bite-sized pieces
Cut up broccoli into small bite-sized pieces, discard stems
Cut up cauliflower into small bite-sized pieces
Grate about 1/4-1/2 cup of raw carrot (mostly for color)
Thinly slice 1 medium red onion & separate into rings
Mix dressing using a whisk and beat well. Place in covered container until just before serving. *You can use Light Mayo for less calories and fat if you prefer.
1 cup real mayo* (NOT salad dressing or miracle whip)
1/4 cup grated Parmesan Cheese
1/4 cup granulated Splenda sweetener
Just before serving:
Place all vegetables into very, very large bowl. Add 3 oz. package of Oscar Meyer Real Bacon pieces and 5 oz. pkg. of shredded Parmesan Cheese.
DO NOT add dressing until you are ready to sit down to eat. Then, mix dressing into salad very well with two large wooden spoons, making sure dressing is mixed throughout salad.
Note: If there are any leftovers, place in fridge in covered container. Leftovers tend to get juicy the longer they sit, but they still taste great!
For a complete meal, add diced, cooked chicken breast.
Serving Size: Makes about 15 1.5-2 cup servings
Number of Servings: 15
Recipe submitted by SparkPeople user ANNIEMK3.