Barb's Broccoli, Cauliflower, Pepper and Bacon Salad

Barb's Broccoli, Cauliflower, Pepper and Bacon Salad
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Barb's Broccoli, Cauliflower, Pepper and Bacon Salad calories by ingredient
Submitted by:

Introduction

I used to buy a similar salad at a deli before I retired and ate it 2 or 3 days a week. Now, I've devised my own version here. The chopping/slicing/dicing takes awhile, but is well worth the finished product. (My version is virtually sugar free and low carbs. I'm sure the deli used sugar, not sweetener, and they added raisins or craisins, which I have eliminated.) I used to buy a similar salad at a deli before I retired and ate it 2 or 3 days a week. Now, I've devised my own version here. The chopping/slicing/dicing takes awhile, but is well worth the finished product. (My version is virtually sugar free and low carbs. I'm sure the deli used sugar, not sweetener, and they added raisins or craisins, which I have eliminated.)
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, diced
    Yellow Pepper, 1 cup diced, large
    Onions, yellow or red, 1/2 cup, diced
    Parmesan Cheese, grated, 3 oz
    Cheddar Cheese, 3 oz
    Mayonnaise, Hellman's Light, 1 cup
    Pepper, black, 1/2 tsp
    Garlic powder, 1/2 tsp

Tips

This is such a versatile salad, you can add whatever veggies you have on hand; use bottled dressing of your choice, etc. It will keep well for 3 days in the refrigerator. I make this big batch for just the two of us! Enjoy!

P.S. My husband is not a salad eater and he loves this salad!


Directions

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.

Rate This Recipe